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Baked Savory Pastries with Seasoned Meat

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Submitted by bwade2

YIELD

1 batch

PREP

10 min

COOK

55 min

READY

1 hrs

Ingredients

3 45
TABLESPOONS ML BUTTER
or margarine
2 2
EACH EACH SHALLOTS
minced *
1 453.6
POUND G BEEF
ground
½ 118
CUP ML WHITE WINE
dry *
3 3
EACH EACH PARSLEY SPRIGS
chopped *
1 15
TABLESPOON ML MINT LEAVES
fresh
½ 118
CUP ML TOMATO SAUCE
½ 118
CUP ML CHEESE
grated
1 1
EACH EACH EGGS
lightly beaten
1 15
TABLESPOON ML BREAD CRUMBS
1 453.6
1 237
CUP ML BUTTER
melted

Directions

Heat the 3 tablespoons butter or margarine and cook the shallots until soft, then add the meat and mash with a fork over medium heat until the color changes.

Add the wine and simmer a few minutes. Stir in the herbs and tomato sauce; season with salt and pepper to taste and simmer for 20 minutes.

Cool. Add the cheese and egg, and if the mixture is very liquid, stir in the bread crumbs immediately before stuffing.

Filo sheets should be unrolled flat, and cut into thirds.

Pile up the filo, covering it with waxed paper and a damp towel.

Take out one sheet at a time and keep the rest covered.

Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter.

Place 1 teaspoon of the meat filling 1 inch from the end nearest you.

Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle.

Continue folding back at right angles to make the triangular shape.

Place on baking sheets and keep covered until all are ready to bake.

Bake in a moderate oven for 20 to 25 minutes or until golden and crisp, turning once.

Serve hot.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 892 82% from fat
 % Daily Value *
Total Fat 81g 125%
Saturated Fat 46g 230%
Trans Fat 0g
Cholesterol 304mg 101%
Sodium 579mg 24%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 73g
Vitamin A 43% Vitamin C 8%
Calcium 15% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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