- For the pastry
- 300 grams
- 50 grams
- 100 milliliters
Peel and mince onion, garlic and ginger. Rinse chile, remove seeds and ribs and mince flesh.
Heat butter in a pan and cook onion until translucent. Add lamb and cook until crumbly. Stir in garlic, ginger and chile. Season with lemon juice, cilantro, cumin, salt and pepper.
Spread filo dough on the work surface and drizzle with water. Let rest for about 15 minutes.
Cut dough into strips, about 7 x 22 cm (approximately 3 x 8 inches). Melt butter and milk together in a pan. Brush dough with war milk.
Add 1 tablespoon filling to the end of each strip. Fold into a small triangle. Repeat with all strips.
Place triangles on a baking sheet lined with parchment paper and brush with the remaining butter-milk mixture. Place in a cold oven.
Preheat oven to 200°C (approximately 400°F) and bake for 20 minutes. Remove and serve warm.