Tested till perfect Bite-Sized Mummies (Curried Beef Wraps) with Pineapple Dipping Sauce

Bite-Sized Mummies (Curried Beef Wraps) with Pineapple Dipping Sauce

These mummies are none other than phyllo-wrapped beef with a hint of curry.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2006

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 40 pieces


  • 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
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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.

Nutritional Information Per piece: about

cal 68 pro 2g total fat 4g sat. fat 2g
carb 7g fibre 0 chol 7mg sodium 81mg

% RDI:

calcium 1 iron 3 vit A 1 folate 3
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