MEDITERRANEAN MINCE TARTS

MEDITERRANEAN MINCE TARTS
4 filo pastry sheets
1 tablespoon olive oil
350 g lamb mince
1 small onion, grated
2 garlic cloves, crushed
1 tablespoon Moroccan seasoning
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon beef stock powder
¼ cup currants
¼ cup chopped coriander
2 tablespoons toasted pine nuts
natural yoghurt, mint leaves, to serve

Preheat oven to slow, 150°C. Lightly grease a 6-hole Texas muffin pan with oil.
On a clean surface, layer filo pastry, spraying each sheet lightly with oil. Cut into 6 squares. Ease each stack into muffin pan recesses to line. Bake 5-10 minutes, until crisp and golden.
Meanwhile, heat oil in a frying pan on high. Add mince, onion, garlic, spice, herbs and stock powder. Brown 8-10 minutes, breaking up lumps with a spoon as it cooks. Continue to cook 4-5 minutes, until mince is dry. Remove from heat.
Stir currants, chopped coriander and pine nuts through. Pile mince mixture into pastry cases. Top with yoghurt and mint to serve.
Photo:  Ronald Fisher