Greek Beef Phyllo Pockets

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Greek Beef Phyllo Pockets

Post by Stef on Sat Apr 18, 2015 11:30 am

Time needed
15 min preparation + 30 min cooking
Serving Size / Yield
15 Pockets
10 sheets phyllo pastry
1 lb ground beef
1 potato, grated
½ onion, minced
2 cloves garlic, minced
2 Tbs grated fresh ginger
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric
½ tsp garam masala
½ tsp cayenne pepper
½ C water
½ C frozen peas
2 Tbs tomato paste
¼ C melted butter

Brown ground beef in a frying pan and drain grease. Add potato, onion, garlic, ginger, other spices and water to beef and cook for 5-10 minutes.

Stir ensure that no ingredients sticks to the bottom of the pan.

Once onions are mostly cooked and tender, stir in the tomato paste and peas. Cook mixture for a few more minutes, then remove from heat and cool.

Lay two sheets of freshly thawed phyllo paper over each other on a cutting board, then cut into three by three inch strips. Add beef filling to one corner of the phyllo strips, and fold the other corner over it to make a triangle. Fold the remaining phyllo dough over the pocket, then brush with melted butter and place on a baking sheet.

Bake in a 350F oven for 15-20 minutes. Serve hot.


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