Two-Bite Mummies with Pineapple Dipping Sauce

Tested Till Perfect

Enjoy these Halloween morsels and other devilish delights from "A Ghostly, Ghastly Party Menu" in the November 2006 issue of Canadian Living magazine.

Servings: 40 pieces

Ingredients:

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 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.

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).

Source

Canadian Living Magazine: November 2006





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