Kangaroo Cigars with Native Yoghurt Sauce

Kangaroo Cigars with Native Yoghurt SauceMakes approx 20

1 tbs olive oil
1 small brown onion
2 tsp ground cumin
1 tsp ground coriander
½ tsp allspice
¼ tsp ground cinnamon
300g kangaroo mince
Juice of 1 large lemon, plus its grated rind
2 tbs pine nuts, toasted
½ cup fresh mint leaves, chopped
10 sheets filo pastry
Olive oil cooking spray
200g thick Greek yoghurt
½ tbs Rivermint
½ continental cucumber, grated (optional)


Heat oil in a frying pan and cook the finely chopped onion until soft. Add cumin, coriander, allspice, cinnamon and Sea Parsley and cook for another minute til fragrant.

Add mince and cook until thoroughly browned. Stir in lemon juice and lemon rind and let simmer for 2 minutes. Once mixture is cool, stir in the pine nuts and half the fresh mint.

Preheat oven to 200 degrees Celsius and line some baking trays with baking paper.

Place a sheet of filo pastry onto a flat surface. Spray with olive oil and fold in half (bringing the shorter edges together). Cut in half .

Spoon 1 tbs of the meat mixture onto each piece of filo, making sure you leave 2cm border on each side. Fold in the sides and roll into a cigar shape to envelope the mixture. Place on prepared trays. Repeat with remaining ingredients, then brush with egg wash, milk or oil before baking in the oven for 15 minutes, until golden and crisp.

Mix yoghurt with the remaining fresh mint, Rivermint and grated cucumber (if using), adding salt and pepper to taste.

To serve, place filo pastries on a plate with salad and the yoghurt sauce. For added garnish, sprinkle with ground Kutjera.