Crispy, spicy triangles with a Moroccan flavour – so quick and easy to make and best served hot.
Preheat oven to 200 degrees C and coat baking sheet with non-stick cooking spray.
In a large pot, heat oil, add mince, ginger and garlic paste, and braise for 5 minutes.
Add rest of ingredients, excluding the rind, almonds and chopped dhanya.
Cook until moisture has evaporated and mince is browned and cooked.
Remove from heat and allow to cool, then add rind, almonds and dhanya.
On a flat surface, place a sheet of phyllo pastry and spray with non-stick cooking spray. Repeat procedure twice.
Keep extra pastry covered with a clean, damp cloth.
Cut pastry into four strips lengthwise.
Place a tablespoon of mince mixture at the end of each strip, about 10 cm away from edge.
Fold corner of pastry diagonally across the filling to the other edge to form a triangle.
Continue folding to the end of the strip, taking care to keep the triangular shape.
Brush the end of the pastry lightly with canola oil and seal.
Repeat process until all mixture and pastry has been used.
Keep triangles covered with a damp cloth.
Bake for 10 – 15 minutes or until lightly golden.
Serve with chutney and dips.