1 tbsp. vegetable oil
1 garlic clove, crushed
1 tsp. grated fresh ginger root
1 onion, finely chopped
1 tbsp. curry powder
1 tbsp. white wine vinegar
1/2 lb. ground cooked lamb
1/2 c. water
2 tbsp. chopped fresh mint
Salt to taste
1 egg, beaten
3 sheets filo pastry
1/2 c. butter, melted

Heat oil in large skillet over low heat. Add garlic, ginger root, and onion; cook for 1 minute, stirring. Add curry and cook 1 minute more, stirring. Stir in vinegar, ground lamb, and water, then simmer for 5 minutes. Add mint and salt. Remove from heat. Mix in egg; cool. Preheat oven to 400 degrees (200c); lightly grease baking sheets. Cut pastry in 2 inch strips. Work with double strips of pastry at a time, keep remaining pastry covered with a damp paper towel or cloth to prevent drying. Brush 1 strip with melted butter. Place a spoonful of lamb in one corner and fold to form a triangle. Keep folding until the entire strip is used; press to seal and brush top with butter. Repeat with remaining pastry. Place on baking sheets. Bake 20 minutes. Serve warm. Makes 30 to 35.