Tuna filo parcels

Cumin, coriander and chilli adds bite to these tuna-filled filo parcels.

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Ingredients

1	Onion, chopped finely
3	Anchovies (Main)
2 Tbsp	Oil
1 tsp	Cumin
1 tsp	Coriander
1 pinch	Chilli flakes
210 g	Canned tuna, drained (Main)
¼ cup	Parsley, chopped
¼ cup	Mint, chopped
9 sheets	Filo pastry (Main)
25 g	Butter, melted, for brushing filo
1 Tbsp	Sesame seeds

Directions

1. In a frying pan heat the oil and add the onion and anchovies. Cook for 3 or 4 minutes until soft.
2. Add the cumin, coriander and chilli, and stir until fragrant. Remove from the heat and cool slightly.
3. In a medium-sized bowl mix the onions, tuna and herbs, then season with salt and pepper.
4. Brush 1 sheet of filo with butter and place another on top. Cut into 5 strips crossways.
5. Place 1 tablespoon filling at one end, brush the filo with butter, and roll into a triangle. Repeat until all the mixture has gone.
6. Place the triangles onto an oven tray lined with baking paper.
7. When ready to cook, preheat an oven to 180C. Brush the triangles with the remaining butter and sprinkle with sesame seeds.
8. Bake for 15-20 minutes until golden in colour.