Yield: 24 pastries
What You'll Need:
1 pack Yves Meatless Ground (Soy-based meatless ground "beef")
1 Tbs (heaping) ground coriander powder
1 tsp garlic powder
1 tsp cumin seeds
1/4 tsp red pepper1/4 tsp turmeric
2 tsp olive oil
1/4 c. yellow onion, chopped
1/4 c. water
salt to taste
8 sheets phyllo dough, thawed
1 can olive oil spray
mini muffin tray
What To Do:
Preheat oven to 350 degrees.
In medium sized sauce pan or non-stick frying pan, heat 2 tsp olive oil over medium heat. Add garlic powder and saute until golden brown. Add meatless ground product and saute for about about a minute over medium-high heat. Add in remaining spices, water and chopped onions. continue to cook over medium heat until water is evaporated (about 7-10 minutes). Taste and add salt if desired (I added about 1/4 tsp).
Once the "meat" is cooked begin working with the phyllo dough. First, lightly spray the mini muffin tray with olive oil or low calorie butter spray. Layer 4 sheets of phyllo dough on top of each other, lightly spraying each layer with olive oil. Cut the sheets into 12 squares (cut in to 4 sections horizontally and 3 vertically). Place each square (should have 4 layers) into the muffin tray. Repeat this with the remaining 4 sheets of phyllo dough.
Place about 1 tsp of the "meat" mixture inside each of the phyllo dough squares, fold the corners over to seal the "meat" inside as you go. Spray lightly with olive oil or with one spray of low calorie butter spray; with your finger make sure the top of the pastry is slightly moist with either the butter spray or oil.
Bake for 25 minutes, or until golden brown.
* Try using ground chicken breast instead of soy "meat" for a change in taste
* Store in the refrigerator. To reheat cold pastries, place on metal tray in 400 degree oven for 8-10 minutes
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| Nutrition Information is an estimate based on an online tool.Serving size is per pastry |
