- 1 lb Lilas Thick Fillo Dough Wrappers
- 2 lbs ground lamb
- 1 large onion
- ½ c. pine nuts
- salt, to taste
- ¼ cup butter
- Canola vegetable oil for frying
- Add butter to pan and fry onion until translucide, add meat and pine nuts. Cook until meat is browned and season with salt.
- Lay Lilas Fillo Dough Wrappers on counter. Top each sheet with 1 tablespoon of meat mixture, fold sides and roll to form a cylinder.
- Heat frying oil to 350oF and place fingers, a few at a time. Let cook for 3-5 minutes, or until golden. Repeat with remaining meat pies.