Curry Phyllo Triangles Recipe
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A savory lamb and potato filling makes these crispy appetizers irresistible. If you like, substitute ground beef for the lamb.
Ingredients
- 1 tablespoon olive oil or cooking oil
- 8 ounces ground lamb
- 1 medium potato, peeled and chopped (1 cup)
- 1/2 cup finely chopped onion
- 2 to 3 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme, crushed
- 1-1/2 cups chopped tomato
- 1/2 cup snipped parsley
- 1/4 cup olive oil or cooking oil
- 1/4 teaspoon dried thyme, crushed
- 10 sheets frozen phyllo dough, thawed (18x14 inches)
- Sliced green onion (optional)
- 1 teaspoon curry powder
- In a large nonstick skillet heat the 1 tablespoon oil. Add lamb, potato, and onion; cook until lamb is no longer pink. Drain off fat. Stir in 2 to 3 teaspoons curry powder, salt, and 1/2 teaspoon thyme. Cook for 1 to 2 minutes. Add tomato; reduce heat and cook, covered, for 5 minutes. Remove from heat. Stir in snipped parsley; set aside.
- Combine 1/4 cup oil, 1 teaspoon curry powder, and 1/4 teaspoon thyme. Brush 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 inches wide each. Cover remaining phyllo 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 in a 375 degree F oven about 12 minutes or until golden brown. Garnish with green onion, if desired. Makes 25.
- Up to 2 weeks ahead, prepare triangles as directed, except do not bake. Store in a single layer in a freezer container; freeze. To serve, bake triangles as directed.
- Calories 74, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 6 mg, Sodium 87 mg, Fiber 0 g, Protein 2 g. Daily Values: Vitamin A 1%, Vitamin C 7%, Calcium 0%, Iron 4%.
- Percent Daily Values are based on a 2,000 calorie diet
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