Lamb Crescents Recipe
Ingredients
| 8 oz/225 g ground lamb | ||
| Onion | 1 Small, peeled | |
| Grated rind of 1 small orange | ||
| 3 oz/75 g shelled almonds, blanched and chopped | ||
| Coriander | 1 Tablespoon, chopped | |
| Ground black pepper | 1 To taste | |
| 1 egg, size 5, beaten | ||
| 8 large sheets of filo pastry | ||
| 2 oz/50 g butter, melted | ||
| Salt | To Taste | |
Directions
Preheat the oven to Gas 6, 400°F, 200°C.
Place the lamb and onion in a frying pan and fry gently until lamb is sealed.
Remove from heat, mix in orange rind, 2 oz/50 g chopped almonds and coriander.
Season to taste.
Bind together with egg, then allow to cool.
Cut filo pastry into 6 in/15 cm squares.
Brush one square with melted butter then place another square on top.
Shape 1 tbsp of filling to form a small sausage.
Place lengthways on to pastry square, 2 in/5 cm from one edge.
Brush the edges with melted butter, then roll up, completely encasing filling.
Bring the two ends round to form a crescent shape, place on a baking sheet.
Repeat until all filling and pastry squares have been used (about twelve crescents).
Brush the crescents with more melted butter and sprinkle remaining almonds over.
Cook for 10-15 mins, or until golden brown.
Garnish and serve, hot or cold.
Place the lamb and onion in a frying pan and fry gently until lamb is sealed.
Remove from heat, mix in orange rind, 2 oz/50 g chopped almonds and coriander.
Season to taste.
Bind together with egg, then allow to cool.
Cut filo pastry into 6 in/15 cm squares.
Brush one square with melted butter then place another square on top.
Shape 1 tbsp of filling to form a small sausage.
Place lengthways on to pastry square, 2 in/5 cm from one edge.
Brush the edges with melted butter, then roll up, completely encasing filling.
Bring the two ends round to form a crescent shape, place on a baking sheet.
Repeat until all filling and pastry squares have been used (about twelve crescents).
Brush the crescents with more melted butter and sprinkle remaining almonds over.
Cook for 10-15 mins, or until golden brown.
Garnish and serve, hot or cold.
Chef
