Get back to basics with this easy meatloaf recipe. It's quick, traditional, delicious, and it's…
Ostrich Triangles
Ostrich Triangles
An ostrich twist to traditional samoosas…
Preparation Time
45min
Cooking Time
30min
Servings
Makes 28
INGREDIENTS
- 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
DIRECTIONS
METHOD:
- 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.
Recipe: Alet Coetzee
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