These lovely filo packets filled with ground beef, cumin, peas and mint go down a treat with our entire family. Easy to make, they are also a fun way to package and eat leftover meat. This particular filling is gorgeous - not too dry, not too wet, perfectly spiced and with a good balance of meat and peas. Be bold and experience with variations on the theme, for instance add leftover cooked potatoes with a bit of harrissa for a Moroccan feel, and enjoy!
Spiced beef and pea filo packets
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Recipe by: Inspired by recipe in Cuisine et Vins de France, Feb 2001 Busy:35 min, Total prep time: 45 min Serves: 4 generously |
Bring water to the boil in a small saucepan, add the peas and cook for 4 minutes. When ready, drain and reserve.
Warm 2 tablespoons of olive oil in a large frying pan. Toss the onions into the pan and sauté until transluscent (3-5 minutes).
Add the garlic and ground meat, cook for 1 minutes.
Add the tomato paste, cumin, mint, chilli if using, salt and pepper and cook for another 5 minutes. Take off the heat and gently stir in the peas.
Lay a filo sheet on a clean surface and brush it lightly with a bit of olive oil. Place a second sheet on top and spoon three tablespoons of the meat mixture on the center. Fold the filo on top of the meat by first folding two opposite sides on top of eachother, then folding the two other sides so as to obtain a square little packet. Brush both faces of the packet with a bit of oil, turning it over carefully so as not to tear the filo. Place it, folded side down, on an oven grid. With a sharp knife, cut a cross on top through the filo. Repeat until you run out of ingredients, the quantities should yield 6 to 7 packets.
Place the grid in the oven and bake for 12-15 minutes until the packets are nicely brown.
Serve with a herby green salad.
Preheat oven to 210 degrees C.
Bring water to the boil in a small saucepan, add the peas and cook for 4 minutes. When ready, drain and reserve.
Warm 2 tablespoons of olive oil in a large frying pan. Toss the onions into the pan and sauté until transluscent (3-5 minutes).
Add the garlic and ground meat, cook for 1 minutes.
Add the tomato paste, cumin, mint, chilli if using, salt and pepper and cook for another 5 minutes. Take off the heat and gently stir in the peas.
Lay a filo sheet on a clean surface and brush it lightly with a bit of olive oil. Place a second sheet on top and spoon three tablespoons of the meat mixture on the center. Fold the filo on top of the meat by first folding two opposite sides on top of eachother, then folding the two other sides so as to obtain a square little packet. Brush both faces of the packet with a bit of oil, turning it over carefully so as not to tear the filo. Place it, folded side down, on an oven grid. With a sharp knife, cut a cross on top through the filo. Repeat until you run out of ingredients, the quantities should yield 6 to 7 packets.
Place the grid in the oven and bake for 12-15 minutes until the packets are nicely brown.
Serve with a herby green salad.
This recipe can be cooked all year long, taking advantage of the seasonal ingredients you have on hand (think spinach, courgettes, or sweet potatoes and raisins). Just remember all the vegetables have to be cooked before being used in the filling and the juicier ones should be well drained beforehand to prevent the filo from getting soggy. In the summer, replace the dry mint with fresh one for a more refreshing taste, and take advantage of the seasons to vary the herbs (for instance coriander, parsley, or thyme would work very well).
Ingredients
1 1/2 yellow onion, chopped finely (about 200 g)
3 garlic cloves, chopped or crushed
200g frozen peas
400g lean ground beef
3 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon dried mint
12 squares filo sheets (1 pack)
olive oil
salt and pepper
Sprinkles of curry or chilli powder (optional)
1 1/2 yellow onion, chopped finely (about 200 g)
3 garlic cloves, chopped or crushed
200g frozen peas
400g lean ground beef
3 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon dried mint
12 squares filo sheets (1 pack)
olive oil
salt and pepper
Sprinkles of curry or chilli powder (optional)
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