Indian beef triangles

Indian beef triangles

By
From
Encyclopedia of Food and Cookery
Makes
48

Ingredients

Quantity Ingredient
155g butter
1 large onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
1 1/2 teaspoons fresh ginger, grated
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon cayenne
750g minced beef
24 sheets filo pastry

Method

  1. Melt 30 g butter in a large, heavy frying pan. Add onion and garlic and cook until onion has softened. Stir in curry powder, ginger, salt, sugar and cayenne and cook for 1 minute. Add beef and cook until browned and crumbly. Set aside. Melt remaining butter and cool slightly.
  2. Stack sheets of filo between 2 dry dish towels with a dampened towel on top. Brush 1 sheet of filo with melted butter, cut in half lengthways, and fold each half in half lengthways. Brush halves with butter. Place 1½ teaspoons of meat mixture in corner of one end of each half.
  3. Fold filo over filling, enclosing it to form a triangle. Continue to fold pastry over in triangles until you come to the end of strip. Make triangles with remaining filo and meat filling.
  4. Place on a buttered baking tray and brush with melted butter. Bake in a preheated moderately hot oven for 20–25 minutes or until golden.
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