Two-Bite Mummies with Pineapple Dipping Sauce
Enjoy these Halloween morsels and other devilish delights from "A Ghostly, Ghastly Party Menu" in the November 2006 issue of Canadian Living magazine.
This recipe makes 40 pieces servings
| 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% |
Suggested Recipes
Ingredients
-
10 sheets phyllo pastry
1/3 cup butter, melted
Pineapple Dipping sauce, (recipe below)
Filling:
8 oz lean ground beef
1 tbsp vegetable oil
1 onion, finely diced
1 clove garlic, minced
1 tbsp mild curry paste
2 tsp minced gingerroot
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1/2 cup sodium-reduced beef stock
1/2 cup fresh bread crumbs
1/3 cup 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 flakesIn 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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