Take the hassle out of cooking with our freezer-friendly Moroccan beef triangles recipe.
Ingredients
- 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 peas and corn, thawed
- 12 sheets filo pastry
- Olive oil cooking spray
- Tzatziki dip, to serve
Method
- Step 1Preheat 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.
- Step 2Combine burghul, beef, cumin, turmeric, paprika, pine nuts, peas and corn in a bowl.
- Step 3Place 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.
- Step 4Spray triangles with oil. Bake for 15 minutes or until lightly browned and cooked through. Serve with tzatziki.
Nutrition
1510 kj
Energy
18.8g
Fat Total
4.2g
Saturated Fat
4.7g
Fibre
22.8g
Protein
47mg
Cholesterol
337mg
Sodium
23.1g
Carbs (total)
All nutrition values are per serve
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.
- Author: Emma Braz
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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