ground beef, chopped onions, parsley and carrots, seasoning.
Phyllo Hamburger Samosas
1 Tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 tsp minced fresh ginger (I used 1/2 tsp powder)
1 tbsp curry powder
1 tsp each ground coriander and cumin
1/2 tsp black pepper
1/4 tsp cayenne
3/4 lb lean ground beef (I use extra lean)
1/2 cup frozen green peas, thawed
salt to taste
12 sheets phyllo pastry, thawed
1/3 cup butter, melted
In non-stick skillet over medium heat, heat oil. Add onion and cook until softened. Add garlic and ginger; cook, stirring, for 2 minutes. Stir in curry powder, coriander, cumin, black pepper and cayenne. Add ground beef; cook, stirring to break meat up well, until no longer pink. Stire in peas. Add salt to taste, and more cayenne or hot sauce if desired. Let cool.
Place one sheet of phyllo on work surface (horizontally, with long edge toward you). Cut phyllo vertically into 3 strips. Fold each strip in half lengthwise. Brush lightly with melted butter. Working with one strip at a time, place a scant tablespoon of filling at bottom end of strip. Fold up one corner of phyllo so that bottom edge meets side edge of strip, forming a triangle. Fold triangle up and continue folding to end of strip, as if folding a flag. Repeat with remining phyllo and filling. Place on ungreased baking sheet. Brush tops lightly with melted butter. Bake in 375F oven for 12 to 15 minutes or until golden brown. Serve warm.