| How To Cook: |
|
|
|
MEAT FILLING:
|
1. Heat a frying pan. Add the oil, lamb, and garlic and saute until the lamb is no longer pink.
|
2. Stir in the remaining ingredients and simmer 5 minutes until thickened. Fill the pastry.
|
3. Brush an 8-inch lined frying pan with a bit of the butter. Brush 3 of the half sheets of dough with some of the butter and place them in the bottom of the frying pan.
|
|
THE PASTRY:
|
1. Cut each of the phyllo sheets in half the short way across so that you have 10 sheets, 6 inches by 8½ inches.
|
2. Spread 1/3 of the filling and 1/3 cup of the meat filling over the sheets. Repeat the process twice more, ending with the remaining sheet of dough. Tuck the edges down and around.
|
3. Cook over medium heat about 2 minutes, and then place in a preheated 375°F oven for 15 to 20 minutes, or until the bottom is golden brown.
|
