Cook: 15-20 minutes | Serves: 4
Ingredients
- 500g lamb mince
- 2 garlic cloves, peeled
- 1 tsp ground cumin
- Bunch fresh mint, leaves only
- 8 filo pastry sheets
- 100g butter, melted
- 2 TB poppy seed
How to build
- Preheat oven to 180°C (fan-forced) and line a baking tray with baking paper.
- Crush garlic into a large mixing bowl. Add mince and cumin to bowl.
- Finely chop mint leaves and set aside approx.
1 heaped tablespoon worth. Add remainder of chopped mint to bowl with mince mixture and mix well with your hands. Set aside. - Lay out a sheet of filo pastry onto your work surface and brush lightly with some of the melted butter. Take another sheet of pastry and place on top. Repeat process until you have 4 sheets of pastry layered on top of each other.
- Repeat with remaining filo pastry sheets, using 4 sheets each time. You should end up with 2 ‘stacks’ of pastry.
- Cut each pastry stack into sixths and spoon some mixture in middle of each piece. Tuck in pastry ‘ends’ and then roll up along length of roll.
- Brush some melted butter along edge to seal. Also brush top of roll with melted butter and sprinkle with poppy seeds.
- Place a few centimetres apart on baking tray and when all ready, bake for 15-20 minutes or until golden brown.
Peninsula Kids Magazine Spring 2026