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Ingredientes
- 6 sht phyllo pastry
- 1 tsp extra virgin olive oil
- 1 x onion, finely minced
- 1/4 c. pine nuts
- 2 x cloves of garlic, crushed
- 1 tsp grnd cumin
- 1 tsp grnd cardamom
- 1/8 tsp cayenne pepper
- 1/4 tsp grnd cinnamon
- 1/4 lb mushrooms, minced
- 1/3 c. raisins, minced
- 1 tsp extra virgin olive oil
- 1/2 lb rump steak, minced (I used tenderloin)
- Â Â black pepper
- Â Â chives
Direcciones
- Stack three sheets of phyllo dough on a work surface.
- For c., use a three inch round tart pan or possibly mold to cut out circles, and then place the circles in 2 1/4" tart pans. For boats, use a 4 1/2 x 2" boat-shaped tart mold as a guide and place the phyllo into 3 1/2 x 1 1/2" boat-shaped molds. Cut out approximately 30 c. or possibly boats.
- Bake at 425 for 6-8 min. They should be golden. Remove carefully from the molds and cold on a wire rack.
- Heat 1 Tablespoons extra virgin olive oil in a frying pan. Cook onion over medium-low heat till soft but not browned (5-6 min). Add in the pine nuts the garlic, and the cumin, cardamom, cayenne, and cinammon. Cook 2-3 min. Add in mushrooms and cook till soft. Add in raisins. Transfer to a plate.
- Heat 1 Tablespoons extra virgin olive oil in the frying pan. Stir-fry the steak till it changes color. Add in the mushroom mix and combine. Season with pepper, and salt if you like. Spoon filling into c. or possibly boats. Sprinkle with cut chives. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 321g | |
| Calories 510 | |
| Calories from Fat 240 | 47% |
| Total Fat 28.18g | 35% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 1181mg | 34% |
| Total Carbs 65.16g | 17% |
| Dietary Fiber 7.5g | 25% |
| Sugars 39.89g | 27% |
| Protein 10.92g | 17% |
