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.