Beef Puffery
Submitted by pcshadow
Italian-seasoned beef and sausage mixed with creamy ricotta and Parmesan, rolled in layers of buttered phyllo, and baked into a crispy golden strudel. A show-stopping dinner or appetizer.
YIELD
1 recipePREP
30 minCOOK
45 minREADY
1 hrsCall it a savory strudel, call it a meat roll, call it whatever you want. Just make sure you call people to the table before it is gone.
Seasoned ground beef and sausage cook down with garlic, onions, basil, oregano, and tomato paste, then get folded together with a creamy ricotta and Parmesan mixture.
That filling shapes into a log, wraps up in 12 layers of buttered phyllo dough, and bakes until it shatters at the first slice.
Every piece reveals a cross-section of herby, cheesy meat surrounded by tissue-thin pastry that crackles when you bite into it.
Chef Tips
- Chill both the meat filling and the cheese mixture before combining. Cold filling is much easier to shape into a log and keeps the phyllo from getting soggy.
- Drain every drop of fat from the meat after cooking. This recipe produces at least half a cup of grease that will ruin the pastry if left in.
- Tuck foil over the exposed ends of the roll and secure with toothpicks so the filling does not leak during baking.
- You can assemble this hours ahead and refrigerate until baking time, making it ideal for entertaining.
Ingredients
Directions
Remove phyllo from refrigerator 2 hours before using. Do not remove from package, as it dries out quickly.
Brown sausage in large skillet 10 minutes, breaking up pieces.
Stir in ground round and cook 5 minutes more until meat loses its pink color.
Add onions and garlic; cook until soft.
Tilt skillet and remove all fat (at least ½ cup). Return skillet to heat; stir in parsley, basil, oregano, salt, pepper and tomato paste; cook 5 minutes.
Remove meat mixture to large bowl; cool; place in refrigerator.
Beat egg in medium-size bowl until foamy; stir in ricotta.
Combine chilled cheese mixture and chilled meat. Form into a roll 9 inch long and 2 inch high on foil; refrigerate while preparing phyllo.
Unfold phyllo on wax paper; remove 1 sheet to another piece single sheet with melted butter.
Cover with second sheet of pastry; brush with butter.
Repeat, using 12 sheets of phyllo and brushing each with butter.
Place meat roll along short edge; roll up, jelly roll style, tucking in ends and brushing with butter after each turn.
Place a piece of foil over ends of rolls; secure with toothpicks so filling will not come out.
Place seam-side down on a lightly oiled 15×10 inch jelly roll pan.
Refrigerate until time to bake.
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