From a free recipe book given out by Philadelphia Cheese (upon the purchase of 3 of their products). These sound like a wonderful snack, though personally I would use parsley or basil as I am not a fan of mint. Times are as given in the recipe.

Ingredients

12 serv.

olive oil↗1 tablespoon
onion (large, finely chopped)1
garlic cloves (minced)↗2
ground lamb500 g
cinnamon↗2 teaspoons
tomato paste↗1⁄4 cup
flour↗1 tablespoon
beef stock↗1 cup
salt (to taste)↗
pepper (to taste)↗
sheets phyllo pastry↗6
garlic olive oil flavored cooking spray
cream cheese (spreadable light)↗125 g
mint (finely shredded)↗1⁄4 cup
pine nuts (toasted)↗1⁄3 cup

Step-by-step instructions

1
Heat the oil in the frypan and saute onion for 1 to 2 minutes until just softened and then add garlic and lamb mince and cook for 5 minutes or until lamb mnce has browned.
2
Add spices and tomato paste and cook for 1 minute.
3
Blend flour with the stock and then add to the lamb mixture and simmer for 5 to 6 minutes until thickened and then season with salt and pepper to taste.
4
Preheat oven to 200C, 180C fan forced.
5
Spray a sheet of filo with oil, top with another sheet and spray with oil, fold sheets in half and cut into 4 squares, repeat with remaining filo.
6
Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly.
7
Bake in a hot oven for 8 to 10 minutes or until golden.
8
Combine the cream cheese with half the mint.
9
Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts.
10
Serve immediately.

Source: food.com

Original recipe ↗

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