Take the hassle out of cooking with our freezer-friendly Moroccan beef triangles recipe.
Ingredients (serves 6)
1/3 cup burghul (cracked wheat)
400g lean beef mince
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon paprika
1/3 cup pine nuts, toasted, chopped
1/2 cup frozen mixed peas and corn, thawed
12 sheets filo pastry
Olive oil cooking spray
Tzatziki dip, to serve
Method
1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place burghul in a bowl. Add 1/2 cup cold water. Stand for 20 minutes. Drain, squeezing out excess liquid.
2. Combine burghul, beef, cumin, turmeric, cooking for kids freezer food paprika, pine nuts, peas and corn in a bowl.
3. Place 1 filo sheet on bench. Spray with oil. Fold in half lengthways. Place 1/4 cup burghul mixture on 1 corner of pastry, 1cm from edge. Flatten slightly. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining pastry, olive oil spray and beef mixture.
4. Spray triangles with oil. Bake for 15 minutes or until lightly browned and cooked through. Serve with tzatziki.
Notes
To freeze: Follow recipe to end of step 3. Wrap each triangle in plastic wrap followed by foil. Place in snap-lock bags. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight.
To cook: Preheat oven to 200°C/180°C fan-forced. Continue from step 4.
Super saver: Use slivered almonds instead of pine nuts and save around $2.59 in total.
Source
Super Food Ideas - August 2009, Page 73
Recipe by Emma Braz
Save and share Moroccan beef triangles recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
Ingredients (serves 6)
1/3 cup burghul (cracked wheat)
400g lean beef mince
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1 teaspoon paprika
1/3 cup pine nuts, toasted, chopped
1/2 cup frozen mixed peas and corn, thawed
12 sheets filo pastry
Olive oil cooking spray
Tzatziki dip, to serve
Method
1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place burghul in a bowl. Add 1/2 cup cold water. Stand for 20 minutes. Drain, squeezing out excess liquid.
2. Combine burghul, beef, cumin, turmeric, cooking for kids freezer food paprika, pine nuts, peas and corn in a bowl.
3. Place 1 filo sheet on bench. Spray with oil. Fold in half lengthways. Place 1/4 cup burghul mixture on 1 corner of pastry, 1cm from edge. Flatten slightly. Fold over diagonally to form a triangle. Continue folding, retaining triangle shape. Place on prepared tray. Repeat with remaining pastry, olive oil spray and beef mixture.
4. Spray triangles with oil. Bake for 15 minutes or until lightly browned and cooked through. Serve with tzatziki.
Notes
To freeze: Follow recipe to end of step 3. Wrap each triangle in plastic wrap followed by foil. Place in snap-lock bags. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight.
To cook: Preheat oven to 200°C/180°C fan-forced. Continue from step 4.
Super saver: Use slivered almonds instead of pine nuts and save around $2.59 in total.
Source
Super Food Ideas - August 2009, Page 73
Recipe by Emma Braz
Save and share Moroccan beef triangles recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
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