Beef Puffery
2015-09-07- Cuisine: Greek
- Course: Main course
- Skill Level: Easy
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- Servings: 6
- Prep Time: 40m
- Cook Time: 35m
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(4 / 5)
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Nutritional Info
This information is per serving.
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Calories
429 -
Total Fat
26 g -
Saturated Fat
8 g -
Cholesterol
68 mg -
Sodium
331 mg -
Potassium
50 mg -
Carbohydrates
19 g -
Dietary Fiber
2 g -
Sugars
3 g -
Protein
30 g
Ingredients
- 1/2 pound (12 sheets) phyllo pastry
- 3/4 pound bulk sausage
- 3/4 pound ground beef
- 1-1/2 cups chopped onion
- 2 cloves garlic, mashed
- 2 tablespoons fresh parsley, minced
- 2 teaspoons dried basil, crumbled
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 can (6 ounces) tomato paste
- 1 egg
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup unsalted butter, melted
Method
Step 1
Thaw phyllo according to package instructions. In a bowl mix egg, ricotta and Parmesan. Refrigerate until ready to use.
Step 2
Brown sausage for 10 minutes, breaking up pieces with a wooden spoon. Stir in beef and cook 5 minutes more until no longer pink. Drain fat from pan. Add onion and garlic. Cook until soft. Add spices and tomato paste. Cook for 5 minutes. Remove meat mixture to a bowl. Cool. Place in refrigerator until ready to use.
Step 3
Combine chilled cheese and chilled meat mixtures. On foil, form into a roll 9-in long and 2-in high. Refrigerate while preparing phyllo.
Step 4
Brush 12 sheets of phyllo with butter and stack. Place meat roll along short edge. Roll up, jellyroll style, tucking in ends and brushing with butter after each turn. Place a piece of foil over ends of rolls. Secure with toothpicks so filling will not come out.
Step 5
Place seam side down on a jelly roll pan. Refrigerate until time to bake.
Step 6
Bake at 400° for 35 minutes until golden. Remove from pan. Phyllo can be decorated with loose phyllo leaves 10 minutes before end of baking time.
Step 7
Let stand on a wire rack about 30 minutes. Serve warm but not hot.
May be frozen before baking. Defrost overnight in fridge and bake according to regular directions.
When I make this recipe I get enough meat for 2 rolls because the phyllo I can find at my grocery store is smaller than the traditional 12″x17″. Either way it works out to 1/2 pound of dough.