2 tablespoons olive oil
1 or 150g onion, finely chopped
1 tablespoon or 10g pine seeds, toasted
400g minced lamb
2 cubes Maggi Chicken Less Salt Stock Bouillon Cube
¼ cup or 60ml water
¼ cup raisins, chopped
½ cup or 100g low fat Mozzarella cheese
2 tablespoons coriander leaves, chopped
2 tablespoons fresh mint, chopped
1 teaspoon ground black pepper
1 packet or 375g filo pastry
Warm olive oil in a pan, cook onion and pine seeds over medium heat for five minutes or until golden brown.
Add lamb and cook over medium heat for 5-8 minutes.
Add Maggi Chicken Stock cubes and water. Cook for another three minutes.
Remove from heat and set aside to cool.
Add raisins, Mozzarella cheese, coriander, mint and black pepper to the meat mixture.
Stir until well-combined.
Cut each filo pastry sheet into three strips.
Add a tablespoon of lamb mixture at one end side of the sheet.
Fold the ends and roll to form a finger shape.
Brush the ends with water to enclose.
Place fingers on an oven tray and bake in a 190°C hot oven for 15-20 minutes until golden brown.
Serve with green mixed salad.