Bite-Sized Mummies (Curried Beef Wraps) with Pineapple Dipping Sauce
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 6868 cal |
| pro | 2 g2g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 7 g7g carb |
| fibre | 00 fibre |
| chol | 7 mg7mg chol |
| sodium | 81 mg81mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 11 vit A |
| folate | 33 folate |
These mummies are none other than phyllo-wrapped beef with a hint of curry.
Ingredients
- 10 sheets phyllo pastry 10 sheets phyllo pastry
- 1/3 cup melted butter 1/3 cup melted butter
- 1/2 cup Pineapple Dipping Sauce 1/2 cup Pineapple Dipping sauce
- Filling
- 8 oz lean ground beef 8 oz lean ground beef
- 1 tbsp vegetable oil 1 tbsp vegetable oil
- 1 onion , finely diced1 onion, finely diced
- 1 clove garlic 1 clove garlic
- 1 tbsp mild curry paste 1 tbsp mild curry paste
- 2 tsp minced gingerroot 2 tsp minced gingerroot
- 1 tsp ground cumin 1 tsp ground cumin
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/2 cup sodium-reduced beef stock 1/2 cup sodium-reduced beef stock
- 1/2 cup fresh bread crumbs 1/2 cup fresh bread crumbs
- 1/3 cup toasted ground almonds 1/3 cup toasted ground almonds
Preparation
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
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