Ingredients

• ½ x quantity of Moroccan lamb mince, cold
• 24 sheets filo pastry
• 100 grams butter, melted

Method

1. Preheat the oven to 200ºC. Lightly grease a baking tray or line with baking paper.
2. Have the mince made and cold.
3. Take one sheet of filo pastry and brush lightly with melted butter. Place a second sheet of filo on top. Brush lightly with butter and fold in half lengthwise.
4. Place about ¼ cup mixture at the top of the filo strip and flatten the mixture a little. Fold the filo strip over to make a triangle. Continue to fold down the length of the filo pastry to enclose the filling.
5. Brush the top with butter and place on the prepared tray. Repeat with the remaining ingredients. Sprinkle the pies with a little flaky salt if wished.
6. Bake in the preheated oven for 15-18 minutes or unitl the pastries are golden. Serve with yoghurt mint dip if wished.