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Ingredients
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1/3 cup burghul (cracked wheat)
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400g lean beef mince
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2 teaspoons ground cumin
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1/2 teaspoon ground turmeric
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1 teaspoon paprika
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1/3 cup pine nuts, toasted, chopped
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1/2 cup frozen peas and corn, thawed
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12 sheets filo pastry
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Olive oil cooking spray
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Tzatziki dip, to serve
Method
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1Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place burghul in a bowl. Add 1/2 cup cold water. Stand for 20 minutes. Drain, squeezing out excess liquid.
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2Combine burghul, beef, cumin, turmeric, paprika, pine nuts, peas and corn in a bowl.
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3Place 1 filo sheet on bench. Spray with oil. Fold in half lengthways. Place 1/4 cup burghul mixture on 1 corner of pastry, 1cm from edge. Flatten slightly. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining pastry, olive oil spray and beef mixture.
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4Spray triangles with oil. Bake for 15 minutes or until lightly browned and cooked through. Serve with tzatziki.
Source: taste.com.au
