| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers, Hamburger |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion (chopped) |
| 1/2 |
c |
Green pepper (chopped) |
| 1/4 |
c |
Celery (chopped) |
| 2 |
|
Garlic cloves (finely mincd) |
| 1/2 |
lb |
Ground beef (lean) |
| 1 |
tb |
Curry powder |
| 1/2 |
ts |
Seasoned salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Thyme |
| 3 |
oz |
Tomato paste |
| 1/4 |
c |
Green olives (stuffd; chopd) |
| 1 |
|
Hot chili pepper (canned; seeded and chopped) |
| 1/2 |
c |
Butter (1 stick) |
| 1/2 |
lb |
Phyllo dough |
INSTRUCTIONS
Saute onion, green pepper, celery, garlic, and ground beef together until
beef is brown. Drain. Add curry powder and saute 5 more minutes. Add
seasoned salt, pepper, thyme, tomato paste, olives and hot pepper, and
simmer, covered for 30 minutes. Cool. Melt butter over low heat. Unroll
phyllo dough and cut into 1-1/2 inch strips. Keep dough under a damp towel
so that it doesn't dry out. Take out one piece at a time and pain it with
melted butter. Place one teaspoonful of meat mixture at end of dough strip
and fold corner over. Continue folding loke flag retaining triangular
shape. Brush outside of triangle with butter. Repeat with remaining dough
and filling. Chill puffs one hour or more covered with plastic wrap. Bake
in preheated oven at 425 degrees for 15 to 20 minutes or until golden.
These are quite spicy and good with drinks. Makes approximately 60, which
will serve 12.
SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy
Coleman
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