Halloween Two-Bite Mummies (Curried Beef Wraps) With Pineapple D |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These mummies are none other than phyllo-wrapped beef with a hint of curry with pineapple dipping sauce. Ingredients:
1/3 cup butter, melted |
8 ounces lean ground beef |
1 tablespoon vegetable oil |
1 onion, finely diced |
1 garlic clove, minced |
1 tablespoon mild curry paste |
2 teaspoons minced gingerroot |
1 teaspoon ground cumin |
1/4 teaspoon salt and pepper |
1/2 cup reduced-sodium beef broth |
1/2 cup fresh breadcrumb |
1/3 cup toasted ground almonds |
1/2 cup pineapple jam |
1 tablespoon lime juice |
1 pinch hot pepper flakes |
Directions:
1. Line rimmed baking sheet with parchment paper or grease; set aside.
2. Filling: In skillet, fry beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Drain off fat.
3. Add oil, onion, garlic, curry paste, ginger, cumin, salt and pepper; fry until onion is softened, about 5 minutes.
4. 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.).
5. 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.).
6. Bake in centre of 375°F (190°C) oven until golden, 15 to 18 minutes. Serve warm with Pineapple Dipping Sauce. Makes 40 pieces.
7. PINEAPPLE DIPPING SAUCE: 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.).
8. Makes about 1/2 cup (125 mL).
9. Canadian Living Magazine.
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