Heat the olive oil in a large frying pan over a medium heat. Sweat the onion and garlic for 4-5 minutes, stirring occasionally. Add the beef mince and brown for 5-6 minutes, stirring occasionally, making sure the beef is cooked through. Stir in the spices and the chopped coriander along with some seasoning. Remove from the heat and set to one side.
Heat the vegetable oil in a large, heavy-based saucepan to 180°C. Working quickly, cut the sheets of filo pastry into 6cm wide strips. Brush lightly with the melted butter all over, then spoon tablespoons of the filling roughly a few centimetres from the bottom edge of the strip of pastry.
Fold the pastry over to securely enclose the filling, then take the bottom left-hand side of the pastry and roll it up so that it meets the right-hand side of the pastry in order to create a triangle-type shape. Take the bottom right-hand side of the triangle-type shape and fold upwards so that it meets the left-hand side of the pastry.
Continue in this fashion until you have used up the pastry and have a triangle shape with a little bit of pastry left. Use a pair of scissors to trim this bit of pastry, then fold the remaining flap inside the already folded pastry. Deep-fry in batches until golden-brown all over; roughly 3-4 minutes.
Drain on kitchen paper, then stack on serving plates. Garnish with a sprig of coriander leaves before serving.
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