Ostrich Triangles

Ingredients:

250 grams ostrich mince
2 tablespoon 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
1/2 teaspoon pepper
juice of 1/2 lemon
2 tablespoon brown sugar
1 tablespoon apricot jam
1/2 cup chopped coriander leaves
4 rounds feta cheese, crumbled
1/4 cup pine kernels, roasted
1 box phylo pastry (14 sheets)
125 grams melted butter or cooking oil

Procedure:

Preheat oven to 190 °C. Heat oil in frying pan. Add onion & garlic and fry until light brown. Lower heat and add spices. Cook for 1 minute. Add ostrich minced meat and stir. Add salt, pepper lemon juice, brown sugar and apricot jam. Remove from stove & cool. Roast ¼ cup pine kernels in pan over low heat or in oven. Add pine kernels, coriander leaves & feta cheese to meat mixture & season to taste. Place pastry sheet on work surface & brush with melted butter. Top with another sheet, brush with butter & cut lengthwise into 4 strips. Place 3 level tsp of meat at end of each strip. Fold pastry over to form triangle. Keep folding until end of strip. Brush with butter & place on oven tray. Repeat process with remaining pastry & filling. Bake 15–20 minutes until golden brown. Serve hot with Wellington’s sweet chili sauce.