Arabic Lamb Filo Parcels

Preheat oven to 190°C and line a large oven tray with baking paper.

Heat oil in large frying pan, add onion and cook over medium heat for 5 minutes until softened.

Add minced lamb and cook for a further 5-10 minutes, until meat is brown and any liquid has evaporated.

Stir with a fork to break up any lumps.

Remove from heat, cool slightly then stir in the Kraft Cheddar Cheese, pine nuts, raisins, coriander, mint and sumac.

Season with salt and black pepper, to taste.

Place one sheet of filo pastry on a large board, brush with melted butter and place another sheet on top.

Repeat with another sheet.

Cut width wise in half.

Place 3 heaped tablespoons of the lamb mixture on pastry and fold to make a parcel.

Repeat the process with the remaining pastry and filling.

Place pastries on prepared oven tray, brush with remaining melted butter and scatter over sliced almonds.

Bake for 15-20 minutes, until golden brown.

Serve warm.