Curried beef in phyllo pieSubmitted by xithara
Makes 6 servings
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A very good pie. Nice mild curry taste
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Ingredients
| 2 |
tbsp oil |
| 2 |
onion, chopped |
| 1 |
clove garlic, chopped |
| 1 |
tsp cumin, ground |
| 1 |
tsp coriander, ground |
| 1/2 |
tsp cinnamon, ground |
| 2 |
lbs ground beef (or lamb) |
| 2 |
tbsp chopped fresh mint |
| 2 |
tbsp tomato paste |
| 10 |
sheets philo pastry |
| 1 |
tbsp butter, melted |
Directions
- Heat the oil in a large frying pan. Add the onion and garlic and cook 3 minutes, or until just soft. Add the cumin, corinader, and cinnamon to the pan and cook, stirring constantly, for another minute.
- Add the ground beef to the pan and cook over medium heat for 10, or until the meat is brown and all the liquid has evaporated. Use a fork to break up any lumps as the meat cooks. Add the mint, tomato paste, and 1/4 tsp of salt and mix well. Cool completely. (I put it in the fridge to speed things up.)
- Preheat the oven to 350. Lightly grease a 9X13 ovenproof dish. Remove 3 sheets of phyllo. Cover the remaining sheets with a damp tea towel to prevent them from drying out. Brush the top sheet with butter. Cover with another 2 sheets of phyllo and brush the top one with butter. Line the baking dish with these sheets, leaving the excess overhanging the sides.
- Spread the meat mixture over the pastry and fold the overhanging pastry over the filling. Butter 2 sheets of phyllo, place one on top of the other and fold in half. Place over the top of the filling and tuck in the edges. Butter the remaining sheets of phyllo, cut roughly into squares and then scrunch these over the top of the pie. Bake for 40 minutes, or until crisp and golden.
Categories
Beef, Main Dish, Bake
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Serving Size 244.8g |
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Amount Per Serving |
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Total Carbohydrates 30.3g 10%
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| Vitamin A 5% |
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Vitamin C 7% |
| Calcium 7% |
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Iron 42% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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