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ground chuck beef onion slivered almonds currants tomato sauce brown sugar salt pepper ground allspice phyllo pastry butter parsley
Viewed: 26 - Published at: 8 years agoIngredients
- 1/2 lb. ground chuck beef
- 1 medium onion, chopped
- 1/3 c. slivered almonds, toasted and chopped
- 1/3 c. currants
- 1/4 c. tomato sauce
- 1 tsp. brown sugar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground allspice
- 10 sheets frozen phyllo pastry, thawed
- 1/2 c. butter, melted
- fresh parsley to garnish
Method
- Cook ground chuck beef and onion in a skillet until meat is browned; drain well.
- Stir in almonds and the next 6 ingredients. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
- Lightly brush phyllo with melted butter.
- Top with another sheet and brush again with melted butter.
- Fold in half, placing long edges together to make a 17 x 6-inch rectangle.
- Cut into 10 equal portions using a sharp knife.
- Repeat procedure with remaining phyllo.
- Press each portion of phyllo into a lightly greased miniature muffin cup, forming a shell.
- Spoon about 1 teaspoon of the beef mixture into each shell.
- Cover with plastic wrap; refrigerate until ready to bake.
- Remove plastic wrap.
- Bake at 400° for 8 minutes, or until golden brown.
- Gently remove from pan; serve warm or at room temperature.
- Garnish with chopped parsley.
- Makes 50 appetizers.
