 |
|
|
|
|
|
|
|
|
 |
|
|
|
The Online Slimming Club web site has been developed to offer everything that a
local slimming club can provide and much more, but without the time, expense, the
travel and the embarrassing public weigh in.
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
Click here to take the free OnlineSlimmingClub
profile. |
|
|
|
|
|
|
|
|
|
Preparation time:
5 minutes
Cooking time:
25 minutes
Serves:
4
Calories:
315
(per serving)
Fat:
10
g (per serving)
|
|
|
|
|
|
|
 |
|
|
|
Ingredients
450g/1Ib minced lamb
1 onion, chopped
1 bunch mint, chopped
1 tsp ground cumin
1 tsp curry powder
2 tbsp tomato puree
salt and pepper
8 sheets of filo pastry
1 egg white
Preheat the over on 200C/400F/gas mark 6. Heat a wok and add the lamb, onion, mint, cumin and curry powder, cover and dry fry for 10 minutes. Stir in the tomato puree, season and cook uncovered for a further 5 minutes.
Cut the filo pastry sheets in half. Lay a square on a baking sheet. Brush with egg white. Top with a second sheet of pastry. Spoon some of the mince mixture on top and gather the pastry up to form a parcel. Repeat the process to make eight parcels.
Cook for 10 minutes.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
