what are some recipes for meat phyllo pastries?

I ate this really good meat phyllo pastry and it was so damn good. It came from a friend of a friend of a friend which i don’t think i’ll ever get a chance to eat their meat phyllo pastry again. BUT I must have it again, any reciepes?

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One Response to “what are some recipes for meat phyllo pastries?”

  1. amoxi7 said:

    her is one from my recipe book

    Minted Lamb and Rice Strudel

    Prep Time: 45 minutes
    Cook Time: 35 minutes
    Yield: 6 to 8 servings

    3 cups ground cooked lamb
    1/2 cup cooked rice
    1/2 cup raisins
    1/4 cup chopped mint
    1/4 cup toasted pine nuts
    2 large eggs, beaten slightly
    1 tablespoons minced garlic
    2 teaspoons ground cumin
    1/2 teaspoon cinnamon
    1/8 teaspoon ground cloves
    salt and pepper
    2 cups minced onions
    1/2 stick butter
    6 sheets phyllo pastry
    1/4 olive oil

    In a large bowl combine all the stuffing ingredients, except the onions and butter. Add salt and pepper to taste. In a skillet, cook onions in the butter over moderate heat, stirring for 3 minutes. Add the onion mixture to the bowl of stuffing ingredients and combine. Preheat oven to 425 degrees and lightly grease a large shallow baking pan. Stack phyllo between 2 sheets of wax paper and cover with a damp kitchen towel. On sheet of parchment or wax paper, place sheet of phyllo, long side nearest you. Brush lightly with oil. On this, layer and brush 5 more sheets of phyllo in the same manner. (Oiled phyllo stack should be 6 sheets thick.) Spread filling in a 3-inch-wide strip, mounding it on phyllo, 4 inches above the bottom, leaving a 2-inch border at each end. Using parchment to help roll, lift bottom 4 inches of pastry over filling, folding in ends, and tightly roll up strudel. Carefully transfer strudel, seam side down, to a baking pan and lightly brush with oil. Bake strudel in middle of oven 25 minutes, or until golden. Cool strudel to warm in pan on a rack. Cut strudel into 1-inch slices with a serrated knife and serve slices warm.




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