Spicy Ground Meat and Pine Nut Triangles — continued
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Spicy Ground Meat and Pine Nut Triangles
INGREDIENTS
• 1/3 cup (55g) pine nuts
• 2 tablespoons olive oil
• ½ kilo ground pork
• 1 medium onion (65g) finely chopped
• 1 teaspoon curry powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8-10 sprigs of thyme
• 1 package (450g) of 15 defrosted phyllo pastry sheets
• 1 package (250g) unsalted butter, melted
METHOD
1. Toast the pine nuts in a frying pan. Remove them and set aside. Add the olive oil to the pan and sauté the onion. Add the ground meat. Stir to break up any large clumps of meat and cook until it turns white and is cooked through.
2. Add the curry powder, salt, and pepper. Stir to combine the flavors and allow all the liquid from the meat to evaporate. Remove from the heat and add the toasted pine nuts and the fresh thyme leaves. Let the filling cool down.
3. Unroll the phyllo pastry sheets and cut them vertically into 4 strips, about 6 cm wide each. Brush with the melted butter and place 1 tablespoon of the filling on each strip. Fold into a triangle shape and place them on a baking tray lined with non-stick parchment paper. Brush the surface with the melted butter. Repeat with the remaining ingredients. Bake in a preheated oven at 200°C (392°F) for 10-12 minutes.
