Lamb and Pine Nut Pastries
A traditional Middle Eastern Pastry, often made in smaller sizes as appetizers.
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Cooking tools:
- Pastry brush
- Skillet
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
Ingredients
- 1 pound ground lamb
- 1 shallot, finely diced
- 1 small onion, finely chopped
- ½ teaspoon cumin seeds (or ground)
- ½ teaspoon coriander seeds (or ground)
- ½ teaspoon all spice
- ½ teaspoon cinnamon
- 3 tablespoons tomato paste
- ½ cup roughly chopped Italian parsley
- 1 sprig mint, leaves chopped
- ½ cup pine nuts
- 4 sprigs fresh tarragon, chopped
- 12 sheets filo pastry
- Melted butter or olive oil for brushing
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