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Ostrich Triangles

Ostrich triangles

30 minutes cooking time   |   45 minutes preparation time

 DESCRIPTION

 INGREDIENTS

Makes 28

  • 250 g 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) *
  • 125 g 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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