Ingredients

• 40gWestern Star Butter
• 1 tablespoonolive oil
• 1/4 cup pine nuts
• 1onion, finely chopped
• 1 clovegarlic, crushed
• 200gminced lamb
• 1/4 cupcurrants
• 1large ripe tomato, seeded and chopped
• 1/2 teaspooneach salt, allspice and cinnamon
• Freshly ground black pepper, to taste
• 20filo pastry
• 60gWestern Star Butter, extra, melted
• Riverina Fresh Greek style natural yogurt, for serving
• Sumac, for sprinkling

Method

• Heat butter and oil in a frypan, add pine nuts and cook until golden brown. Remove and drain on absorbent paper.
• Add onion and until softened. Add garlic, lamb and currants and cook until lamb is well browned. Stir in tomato, spices and season to taste, cook for 1-2 minutes. Remove and cool.
• Lay a sheet of filo pastry on a clean bench and brush with melted butter. Fold in half widthways. Spread 1 tablespoon of lamb mixture along longer length of pastry. Tuck in edges of pastry and roll up tightly, to form a 'cigar. Place on baking paper lined tray and brush with remaining butter. Repeat with remaining filling, pastry and butter. Bake at 200oC for 10-12 minutes or until golden and crispy.
• Serve warm with yogurt and a sprinkling of sumac.