MEDITERRANEAN MINCE TARTS

4 phylo 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 yogurt, rosemary leaves, to serve

Preheat oven to slow, 150°C. Lightly grease a 6-hole Texas muffin pan with oil.
On a clean surface, layer phylo 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 yogurt and rosemary to serve.

Photo: Ronald Fisher