Flicking thru a finger-food recipe book the other day (still dreaming that we can go back to hosting regular cocktail/drinks parties once again-maybe when the kids move out in 20years!), I came across a scrumptious sounding recipe for phyllo pastry pillows filled with beef and dried figs. This presented a mini-mission: adapt the recipe for tonight's dinner.
Ok, that means something filling enough to have with just a bowl of salad for hubby and myself, and healthy and interesting enough for little girl L. As usual, the vegetable components started off as ingredients for baby A's dinner-grated zucchini and sweet potato that I was going to boil and puree.
I also wanted to keep the sweet/savoury combo that was in the original recipe so I used some pitted dates, which I already had in the cupboard, instead of the dried figs.
The result was quite delicious and we found the rolls very more-ish. I can see how the mini versions would be great with drinks. L absolutely loved them and I was pleased that she got her quota of vegies in, albeit with a bit of cheating and disguising.
This recipe makes around 12 x 5-inch rolls.
3Tbsp olive oil
500g lean beef mince
1 clove garlic, minced
1tsp ginger, minced
1 medium onion, chopped finely
1tsp ground cinnamon
1/2c chopped dates
1/2c grated zucchini
1/2c grated sweet potato
Salt and pepper
8 phyllo pastry sheets
cooking oil spray
To make the filling, heat the oil in a pan and add garlic, ginger,onion and cinnamon.
Stir around until the onion becomes transluscent. Add the beef and continue cooking until browned. Stir in the dates, zucchini and sweet potato. Season with salt and pepper. Let cook for a further 2 minutes.
Allow the filling to cool completely before wrapping.
When ready to wrap, preheat the oven to 200deg C and line trays withs baking paper.
Take 2 sheets of phyllo pastry. Spray one with cooking oil spray, top with the second sheet and spray again with oil. Cut crossways into 3 even strips.
Take one strip and place 2Tbsp of the beef mixture along the bottom of one narrow edge. Roll the end of the pastry over the filling until covered. Fold in the long sides to enclose the beef mixture and continue rolling until your reach the end of the strip.
Repeat the process with the rest of the filling.
Place the rolls on the lined trays and spray lightly with oil. Bake in the oven until golden (around 15 minutes).
Changes I will try next time:
*Add pistachio nuts and chopped mint in the filling.
*Serve with a yogurt dip