Two-Bite Mummies (Curried Beef Wraps) with Pineapple Dipping Sauce
These mummies are none other than phyllo-wrapped beef with a hint of curry.
Servings: 40 pieces
Ingredients:
Two-Bite Mummies (Curried Beef Wraps)
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece: about | - |
| cal | 68 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | trace |
| chol | 7 mg |
| sodium | 81 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 1% |
| folate | 3% |
-
10 sheets phyllo pastry
1/3 cup (75 mL) butter, melted
Pineapple Dipping Sauce (see recipe below)
Filling:
8 oz (250 g) lean ground beef
1 tbsp (15 mL) vegetable oil
1 onion, finely diced
1 clove garlic, minced
1 tbsp (15 mL) mild curry paste
2 tsp (10 mL) minced gingerroot
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) sodium-reduced beef stock
1/2 cup (125 mL) fresh bread crumbs
1/3 cup (75 mL) toasted ground almonds
Preparation:
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.
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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