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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March 26th, 2011 at 10:10 pm
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.