- Portion size 40 servings
- 8 sheets phyllo pastry
- 1/2 cup butter melted
- 1/2 lb ground lamb
- 1/2 lb ground beef
- 1/2 cup chicken stock
- 1/4 cup currant
- 1 onion chopped
- 1 clove garlic minced
- 2 teaspoons minced gingerroot
- 1 tablespoon mild curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup fresh bread crumbs
Preheat oven to 375°F (190°C).
In a large nonstick skillet, heat oil over medium-high heat; cook lamb, breaking up with wooden spoon, for 8 to 10 minutes or until no longer pink. Drain off fat.
Stir in stock, currants, onion, garlic, ginger, curry, cumin, salt and pepper. Cover and simmer for 15 minutes or until onions are softened. Remove from heat, stir in bread crumbs and let cool. (Filling can be made to this point, covered and refrigerated for up to 1 day.)
Place 1 sheet of the phyllo on work surface; cover remaining phyllo with plastic wrap then damp towel to prevent drying out. Cut sheet lengthwise into five 2-1/2 inch wide strips.
Using pastry brush, lightly brush each with butter. Spoon heaping teaspoonfuls of filling about 1/2 inch from end of strip. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle. Fold up triangle. Continue folding triangle sideways and upward until end of strip is reached. Fold and flap over to adhere.
Working quickly, form triangles with remaining strips. Repeat with remaining phyllo and filling. Brush triangles on both sides with butter. (Make-ahead: freeze up to 3 weeks.) Place on baking sheet; let cool until butter is hardened.
Bake in center of oven for 15 to 18 minutes or until golden and piping hot.