Middle Eastern lamb pies

Sauté pine nuts in olive oil and butter and set aside. Brown lamb well and set aside. Sauté onion and garlic, then return meat and pine nuts to pan. Add remaining ingredients except gravy powder and season well. Cover and simmer until meat is tender. Stir in gravy powder. Allow filling to cool. Lay out phyllo and cut into 3 rectangles. Cover with a damp tea towel. Take out 2 layers and brush each one with melted butter. Lay them on top of each other. Put a spoonful of the filling along one of the short edges, roll the phyllo over it, tuck edges in and continue to roll up. Place on greased baking sheet, brush with butter and bake in an oven preheated to 170 ºC for about 30 minutes until golden brown.