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Hands-on Time
45 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 12 (serving size: 2 pastries)
Photo: Brain Woodcock; Styling: Missie Neville Crawford

How to Make It

Step 1

Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 4 minutes or until browned, stirring to crumble. Drain lamb, if necessary; transfer to a cutting board. Finely chop lamb. Wipe pan with a paper towel, and heat over medium-high heat. Add lamb, cumin, salt, pepper, and garlic; cook 1 minute, stirring frequently. Add tomato paste; cook 30 seconds, stirring constantly. Add 1/3 cup water, stirring until well combined. Remove from heat; stir in raisins, vinegar, and olives.

Step 2

Preheat oven to 400°.

Step 3

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to keep from drying); coat phyllo with cooking spray. Arrange another phyllo sheet over coated phyllo sheet; coat with cooking spray. Cut phyllo stack lengthwise into 3 (3-inch-wide) strips. Spoon about 1 scant tablespoon lamb mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; continue folding firmly back and forth into a triangle to end of strip. Repeat folding procedure with remaining two strips. Place triangles, seam sides down, on a baking sheet lined with parchment paper; cover to prevent drying. Repeat procedure with remaining phyllo, cooking spray, and lamb mixture. Lightly brush triangles with canola oil. Bake at 400° for 18 minutes or until lightly browned. Serve pastries warm or at room temperature.

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