Bite-Sized Mummies (Curried Beef Wraps) with Pineapple Dipping Sauce
This recipe makes 40 servings
|Per piece: about||-|
|total fat||4 g|
|sat. fat||2 g|
- Portion size: 40 pieces
These mummies are none other than phyllo-wrapped beef with a hint of curry.
- 10 sheets 10sheetsphyllo pastry
- 1/3 cup 1/3cupmelted butter
- 1/2 cup 1/2cupPineapple Dipping Sauce
- 8 oz 8ozlean ground beef
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, finely diced
- 1 clove 1clovegarlic
- 1 tbsp 1tbspmild curry paste
- 2 tsp 2tspminced gingerroot
- 1 tsp 1tspground cumin
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/2 cup 1/2cupsodium-reduced beef stock
- 1/2 cup 1/2cupfresh bread crumbs
- 1/3 cup 1/3cuptoasted ground almonds
Line rimmed baking sheet with parchment paper or grease; set aside.
Filling: In skillet, fry beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Drain off fat.
Add oil, onion, garlic, curry paste, ginger, cumin, salt and pepper; fry until onion is softened, about 5 minutes.
Stir in stock; reduce heat and simmer, stirring occasionally, until about half of the liquid remains, about 5 minutes. Remove from heat. Stir in bread crumbs and almonds. Let cool for 30 minutes. (Make-ahead: Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours.)
Place 1 sheet of the phyllo on work surface, covering remainder with damp tea towel to prevent drying out. From long side, cut crosswise into 4 strips; brush lightly with butter. Spoon scant 1 tbsp (15 mL) filling into log about 1/2 inch (1 cm) from end and sides of strip. Fold sides over filling; fold over end and roll up. Brush lightly with butter. Place on prepared pan. Repeat with remaining phyllo. (Make-ahead: Freeze in single layer. Layer with waxed paper in airtight container and freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Bake in centre of 375°F (190°C) oven until golden, 15 to 18 minutes. Serve warm with Pineapple Dipping Sauce.
Additional information : Pineapple Dipping Sauce:
1/2 cup (125 mL) pineapple jam
1 tbsp (15 mL) lime juice
Pinch hot pepper flakes
In microwaveable bowl, whisk together jam, lime juice and hot pepper flakes; cover and microwave on high for 30 seconds or until melted. Serve warm. (Make-ahead: Let cool. Cover and refrigerate for up to 3 days.)
Makes about 1/2 cup (125 mL).
Per 1 tsp (5 mL): about 19 cal, 0 g pro, 0 g total fat (0 g sat. fat), 5 g carb, trace fibre, 0 mg chol, 2 mg sodium. % RDI: 2% vit C, 1% folate.
Source : Canadian Living Magazine: November 2006