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Ostrich Triangles

Ostrich Triangles

An ostrich twist to traditional samoosas…

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Preparation Time


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Cooking Time


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Makes 28


  • 250g Klein Karoo Ostrich Meat
  • 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
  • 1 Teaspoon pepper
  • ½ Juice of  lemon
  • 2 Tablespoons brown sugar
  • 1 Tablespoon apricot jam
  • ½ Cup chopped coriander leaves
  • 4 Rounds feta cheese, crumbed
  • ¼  Cup pine kernels, roasted
  • 1 Box phyllo pastry (14 sheets)
  • 125g melted butter or cooking oil



  • Preheat oven to 190 °C.
  • Heat oil in frying pan.
  • Add the onion and garlic and fry till 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 on 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 and brush with butter and cut lengthwise into four strips.
  • To keep pastry moist, cover with damp tea cloth.
  • Place three level teaspoons meat at the end of each strip.
  • Fold pastry over to form a triangle and to cover filling.
  • Keep folding till end of strip.
  • Brush triangle with butter, place on oven tray.
  • Repeat process with remaining pastry and filling.
  • Bake 15-20 minutes till golden brown.
    Serve hot with Wellington’s sweet chilli sauce.

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