Curry Phyllo Triangles
1 tb Oil
8 oz Ground lamb
1 md Potato; peeled, chopped
1/2 c Onion; finely chopped
4 1/2 ts Curry powder
1/2 ts Salt
1/2 ts Dried thyme; crushed
1 1/2 c Tomato; chopped
1/2 c Parsley; snipped
1/4 c Olive oil
1/4 ts Dried thyme; crushed
10 Sheets frozen phyllo dough;
Sliced green onion; optional
"These golden, curried lamb-filled packages are treasures in miniature.
Serve fruit alongside or provide an assortment of chutneys for dipping.
"You can make these crispy triangles ahead of time. Prepare as directed but
do not bake; wrap and freeze for up to two weeks. To serve, bake as
directed." In a large nonstick skillet heat the 1 tablespoon oil. Add lamb,
potato, and onion; cook until lamb is no longer pink. Drain fat. Add 2-3
teaspoon curry powder, salt and 1/2 teaspoon thyme. Cook 1-2 minutes. Add
tomatoes; reduce heat, cook, covered 5 minutes. Remove from heat. Stir in
parsley; set aside. Combine remaining oil, curry powder and thyme. Rush one
sheet of phyllo with some of the oil mixture; place a second sheet on top.
Lightly press sheets together; cut lengthwise into 5 strips 3 1/4" wide.
Cover with a damp towel to prevent drying. Spoon a rounded tablespoon of
the lamb mixture 1 inch from the end of each strip. Fold each strip into a
triangle by bringing a corner over the filling to line up with the other
side of strip. Continue folding along the strip as you would fold a flag.
Repeat with remaining ingredients. Arrange triangles on a lightly greased
baking sheet. Brush the tops lightly with oil mixture. Bake at 375F 12
minutes or until golden brown.. Garnish with green onion if desired. Makes
25 triangles. Better Homes and Gardens, "Good things in small packages",
Recipe by: Better Homes and Gardens, January 1998, Page 126.
Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari
on Dec 7, 1997