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Makes 28


  • 250g KLEIN KAROO Ostrich Mince
  • 2 tablespoons oil
  • 1 large onion
  • 3 small cloves of garlic, crushed
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 1 tablespoon turmeric
  • 1 teaspoon masala
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • juice of ½ lemon
  • 2 tablespoons brown sugar
  • 1 tablespoon apricot jam
  • ½ cup chopped coriander leaves
  • 4 rounds feta cheese, crumbled
  • ¼ cup pine kernels, roasted
  • 1 box phylo pastry (14 sheets)
  • 125 g melted butter or cooking oil

Method: Preheat oven to 190°C. Heat oil in frying pan. Add the onion and garlic and fry until light brown. Lower heat and add the three spices. Cook for 1 minute.

Add the ostrich minced meat and stir. Add the salt, pepper lemon juice, brown sugar and apricot jam. Remove from stove and let cool.

Roast ¼ cup pine kernels in a pan over low heat or in oven. Add pine kernels, coriander leaves and feta cheese to the meat mixture and season to taste.

Place pastry sheet on work surface and brush with melted butter. Top with another sheet, brush with butter and cut lengthwise into four strips. To keep pastry moist, cover with damp tea cloth.

Place 3 level teaspoons of meat at the end of each strip. Fold pastry over to form a triangle and to cover filling. Keep folding until end of strip.

Brush triangle with butter and place on oven tray. Repeat process with remaining pastry and filling.

Bake 15 - 20 minutes until golden brown. Serve hot with Wellington's sweet chilli sauce.

- Alet Coetzee

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