Mini Lamb and Mushroom Filo Triangles

Dec 4

These crisp filo triangles tuck a rich lamb-and-mushroom filling into buttery layers that bake up golden and irresistible. They’re small, savory, and deeply flavorful — perfect for passing around or enjoying as a simple, crowd-pleasing bite.

Mini Lamb & Mushroom Filo Triangles

Servings: 12 triangles

Prep Time: 30 minutes

Cook Time: 40 minutes

**USDA recommends the following time and temperature parameters**
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest

Ingredients:

For the Lamb Mushroom Mixture:

1 Tbsp olive oil
1 lb ground lamb
1 medium onion, finely chopped
3 cloves garlic, minced
12 oz mixed mushrooms, finely chopped
1½ Tbsp tomato paste
2 tsp fresh thyme leaves
2 Tbsp balsamic vinegar
½ cup dry red wine
Salt and pepper, to taste
1 Tbsp butter
1 Tbsp flour
6 oz gruyere, shredded
2 Tbsp chopped parsley

For Assembly:

1 (16 oz) package filo dough, thawed
½ cup unsalted butter, melted (or use olive oil for brushing)

Instructions:

Cook the Lamb: Heat olive oil in a skillet over medium heat. Add ground lamb and cook until browned and crispy, about 5–7 minutes. Transfer to a bowl and set aside.
Cook the Vegetables: In the same pan, add onion and garlic. Sauté for 3 minutes until softened. Add mushrooms and cook until they release their liquid and it evaporates, about 8–10 minutes. Stir in tomato paste and thyme; cook 1 minute.
Deglaze and Simmer: Add balsamic vinegar and red wine, scraping up browned bits. Simmer until most liquid has evaporated.
Finish the Filling: Return lamb to the pan. Stir in butter and flour, and cook 1–2 minutes until thickened. Season with salt and pepper. Remove from heat, stir in parsley and shredded gruyere. Chill filling in fridge until cool.
Prepare the Filo: Preheat oven to 375°F and line a baking sheet with parchment. Unroll filo and cover with a damp towel. Lay one sheet on a clean surface, brush with butter, and top with another sheet. Brush again. Cut into four 3-inch-wide strips lengthwise.
Form the Triangles: Place 2 tablespoons of filling at one end of each strip. Fold over into a triangle, continuing to fold up the strip. Place seam-side down on the baking sheet. Brush tops with melted butter.
Bake: Bake for 18–20 minutes until golden brown and crisp. Let cool slightly before serving.

**USDA recommends the following time and temperature parameters**
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest