Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 package Filo pastry [NOTE: Also known as Phyllo, found in the frozen section]
- 1/2 lb ground meat
- 1 medium onion, diced
- Mixed spice (savoury kind) [NOTE: I used a Creole Seasoning blend.]
- Ghee (clarified butter) melted
- 1 egg
- a little milk
- Salt and pepper
Preparation:
Stuffing:Using a small quantity of butter or oil, fry the onions until yellowish. Add the ground meat and fry. Add mixed spice, salt and pepper to taste (it needs quite a lot of mixed spice) and continue to fry until meat is cooked.
Make sure that the filo pastry defrosts thoroughly BEFORE opening the package. Take a large, fairly shallow rectangular or square baking dish, grease it with a little of the ghee. CAREFULLY peel off a layer of pastry and lay it in the dish. Cut it so it fits the bottom exactly. Brush with ghee. Add another sheet and continue until you have 7 sheets. Don't put ghee on this layer. Put the ground meat on and spread evenly over the entire surface. Add another layer of pastry, brush with ghee and continue till you have 7 layers on top of the meat. Don't put ghee on the top layer. Cut into pieces approximately 5x3 inches (or suitable size according to the dish). Beat the egg with the milk add a LITTLE salt and pepper, pour it over the surface, tipp the dish to ensure it covers the entire surface. It will disappear down the cuts, don't worry. Bake in a hot oven for about 30 minutes or until golden brown, and risen. Alternatively put in the microwave on HI for 10 minutes, and brown under the grill.
It is best served hot, but can be eaten cold. - Hanan - forum member from Cairo, Egypt