Snack, Sides and Starters
Lamb & Pine Nut Cigars
Prep 25 mins. /Cook 25 mins.
Serves 20
Average
Lamb & Pine Nut Cigars
Method
- Heat butter and oil in a frypan, add pine nuts and cook until golden brown. Remove and drain on absorbent paper.
- Add onion and until softened. Add garlic, lamb and currants and cook until lamb is well browned. Stir in tomato, spices and season to taste, cook for 1-2 minutes. Remove and cool.
- Lay a sheet of filo pastry on a clean bench and brush with melted butter. Fold in half widthways. Spread 1 tablespoon of lamb mixture along longer length of pastry. Tuck in edges of pastry and roll up tightly, to form a 'cigar. Place on baking paper lined tray and brush with remaining butter. Repeat with remaining filling, pastry and butter. Bake at 200oC for 10-12 minutes or until golden and crispy.
- Serve warm with yogurt and a sprinkling of sumac.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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Avoid a "floury" white sauce
At the beginning of a white sauce always cook off the butter and flour over low heat for 1 minute to ensure the finished sauce doesn’t have a “floury” flavour. Remove from the heat before whisking in milk and returning back to the heat to thicken.