Recipe by Kim Malkawi
A hand held sandwich easy to make and delicious to eat. Can be eaten hot or just above room temperature.
Top Review by Chef Kwi Gone Jen
My husband requested this for his birthday dinner - it was a big hit! I used refrigerated biscuit dough instead of phyllo and it worked great. We decided that next time we'd like for the inside to be a little more moist so we're searching for an Indian style sauce to add to the meat. The combination of cinnamon and sumaq (also spelled sumac and found in the ethnic food aisle of local grocery) was really interesting - in a good way! Thanks for the recipe. We'll definitely make this one again.
- 1 sheet puff pastry
- 3⁄4 lb ground beef or 3⁄4 lb chuck or 3⁄4 lb sirloin or 3⁄4 lb lamb
- 1 small chopped onion
- 2 tablespoons pine nuts or 2 tablespoons almonds
- 1⁄2 teaspoon cinnamon
- salt and pepper
- sumaq (optional)
Directions See How It's Made
- Cut puff pastry into 9 squares. On a floured surface, roll each piece as thin as possible. (Make sure there is plenty of flour on the board before rolling the pastry.).
- Saute the nuts just until golden.
- Take nuts out of pan and set aside.
- Saute the onion in oil until transparent (regular or olive oil is fine.).
- Add meat and cinammon and cook for 15 minutes.
- Drain meat mixture into a cup or bowl.
- Add the nuts to meat mixture.
- Place about 2 to 3 tablespoons of the mixture onto the middle of the pastry and fold the bottom up and the top down over some of the filling. Fold the sides in to the middle and overlap a bit.
- Grease the pan with some of the reserved oil from the meat. Place sandwiches seam side down onto the pan. Rub the tops with some of the remaining oil.
- Place in oven on 400 for about 10 minutes. Check frequently to prevent them from burning.
- Take out of oven and cool slightly before enjoying.