| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Sheets phyllo pastry |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion, finely chopped |
| 1/4 |
c |
Pine nuts |
| 2 |
|
Cloves of garlic, crushed |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground cardamom |
| 1/8 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
lb |
Mushrooms, chopped |
| 1/3 |
c |
Raisins, chopped |
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Rump steak, chopped (I used tenderloin) |
|
|
Black pepper |
|
|
Chives |
INSTRUCTIONS
Stack three sheets of phyllo dough on a work surface. For cups, use a three
inch round tart pan or mold to cut out circles, and then place the circles
in 2 1/4" tart pans. For boats, use a 4 1/2 x 2" boat-shaped tart mold as a
guide and place the phyllo into 3 1/2 x 1 1/2" boat-shaped molds. Cut out
approximately 30 cups or boats.
Bake at 425 for 6-8 minutes. They should be golden brown. Remove carefully
from the molds and cool on a wire rack.
Heat 1 T olive oil in a frying pan. Cook onion over medium-low heat until
soft but not browned (5-6 minutes). Add the pine nuts the garlic, and the
cumin, cardamom, cayenne, and cinammon.
Cook 2-3 minutes. Add mushrooms and cook until soft. Add raisins. Transfer
to a plate.
Heat 1 T olive oil in the frying pan. Stir-fry the steak until it changes
color. Add the mushroom mixture and combine. Season with pepper, and salt
if desired. Spoon filling into cups or boats. Sprinkle with cut chives.
Serve warm.
Posted to rec.food.recipes by arielle@taronga.com (Stephanie da Silva) on
Sep 2, 93.
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