|Ground lamb||8 Ounce (225 Grams)|
|Onion||1 Small, peeled and grated|
|Grated orange rind||1 Tablespoon (Of 1 Small Orange)|
|Shelled blanched almonds||3 Ounce, chopped (75 Grams)|
|Freshly chopped coriander||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten (Size 5)|
|Filo pastry sheets||8 Large|
|Butter||2 Ounce, melted (50 Grams)|
Preheat the oven to Gas 6, 400°F, 200°C.
Place the lamb and onion in a frying pan and fry gently until lamb is sealed.
Remove from heat, mix in orange rind, 2 oz/50 g chopped almonds and coriander.
Season to taste.
Bind together with egg, then allow to cool.
Cut filo pastry into 6 in/15 cm squares.
Brush one square with melted butter then place another square on top.
Shape 1 tbsp of filling to form a small sausage.
Place lengthways on to pastry square, 2 in/5 cm from one edge.
Brush the edges with melted butter, then roll up, completely encasing filling.
Bring the two ends round to form a crescent shape, place on a baking sheet.
Repeat until all filling and pastry squares have been used (about twelve crescents).
Brush the crescents with more melted butter and sprinkle remaining almonds over.
Cook for 10-15 mins, or until golden brown.
Garnish and serve, hot or cold.