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Spiced Lamb and Pine Nut Cones
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Combine lamb mince, garlic, spices, currants and pine nuts well in a large bowl. Season.
- Line either a cone mould, or the wrapper from the end of an icecream cone with baking paper.
- Pack each paper lined cone with the lamb mince, pack down tightly, Repeat with remaining 11 cones and put in the freezer for about 20 minutes, or until firm.
- Preheat oven to 180C.
- Remove from the freezer and unwrap the paper, leaving cone shaped mince.
- Take the filo pastry and cut a sheet into thirds. Brush with olive oil. Roll the cone along the pastry, covering the meat.
- Brush with olive oil and place, seal side down on a baking paper lined baking tray. Sprinkle with fennel seeds, salt and freshly ground pepper. Continue with remaining cones. Bake for 20-25 minutes until golden brown and cooked through.
- Drain the cones on a paper towel.
- Top with a teaspoon of labne and garnish with a sprinkle of sumac and baby basil.
- Serve in a shot glass to hold upright.
Notes
For further information on Yia Yia Mary, her cookbook, Yia Yia’s Kitchen Secrets, and Little Darling’s Kitchen visit: littledarlingskitchen.com.au
