Lamb, Mint and Chilli Strudles

• 300 g cooked lamb, shredded
• 2 tablespoons mint jelly
• 1 teaspoon Tabasco sauce
• 4 sheets phyllo pastry
• 25 g butter, melted

1. Preheat the oven to 220C
2. Mix together the lamb, mint jeey and pepper sauce.
3. Add salt and pepper to taste.
4. Open out a sheet of filo pastry and scatter over one quarter of the mixture.
5. Fold 1cm of the edges on the longer side of the pastry over the filling, then roll up like a Swiss roll.
6. Arrange seam side down on a non-stick baking sheet.
7. Repeat to make 4 rolls.
8. Brush with melted butter and bake for 12-15 minutes until crisp and golden brown.

mint jelly, tabasco sauce, pastry, butter

Taken from www.food.com/recipe/lamb-mint-and-chilli-strudles-126890 (may not work)