Filo Fingers

• Extra virgin olive oil
• 500g Diced Lamb
• 1 chopped onion
• 1 crushed garlic clove
• 2 tsps each ground cumin and ground coriander
• 1/4 cup currants
• 2 tbs pine nuts
• filo pastry

1. In a little extra virgin olive oil fry 500g diced lamb, 1 chopped onion, 1 crushed garlic clove and 2 tsps each ground cumin and ground coriander until browned. Drain excess oil.
2. Add 1/4 cup currants and 2 tbs pine nuts.
3. Brush a sheet of filo pastry with oil, top with a second sheet and brush again. Cut into 4 short strips.
4. Put a spoonful of the mixture onto one end. Roll up, folding in the sides as you go and place onto a baking tray. Repeat with remaining ingredients.
5. Bake in a hot oven 200 degrees for 20 minutes or until golden.