Halloween Two-Bite Mummies (Curried Beef Wraps) with Pineapple Dipping Sauce
|1/3 cup ||butter, melted|
|Pineapple Dipping Sauce (see recipe below)|
|8 oz. ||lean ground beef|
|1 tbsp. ||vegetable oil|
|1 ||onion, finely diced|
|1 clove ||garlic, minced|
|1 tbsp. ||mild curry paste|
|2 tsp. ||minced gingerroot|
|1 tsp. ||ground cumin|
|1/4 tsp. ||each salt and pepper|
|1/2 cup ||sodium-reduced beef stock|
|1/2 cup ||fresh bread crumbs|
|1/3 cup ||toasted ground almonds|
PINEAPPLE DIPPING SAUCE
|1/2 cup ||pineapple jam|
|1 tbsp. ||lime juice|
|pinch hot pepper flakes|
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Line rimmed baking sheet with parchment paper or grease; set aside.
Filling: In skillet, fry beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Drain off fat.
Add oil, onion, garlic, curry paste, ginger, cumin, salt and pepper; fry until onion is softened, about 5 minutes.
Stir in stock; reduce heat and simmer, stirring occasionally, until about half of the liquid remains, about 5 minutes. Remove from heat. Stir in bread crumbs and almonds. Let cool for 30 minutes. (Make-ahead: Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours.)
Place 1 sheet of the phyllo on work surface, covering remainder with damp tea towel to prevent drying out. From long side, cut crosswise into 4 strips; brush lightly with butter. Spoon scant 1 tbsp (15 mL) filling into log about 1/2 inch (1 cm) from end and sides of strip. Fold sides over filling; fold over end and roll up. Brush lightly with butter. Place on prepared pan. Repeat with remaining phyllo. (Make-ahead: Freeze in single layer. Layer with waxed paper in airtight container and freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Bake in centre of 375°F (190°C) oven until golden, 15 to 18 minutes. Serve warm with Pineapple Dipping Sauce. Makes 40 pieces.
PINEAPPLE DIPPING SAUCE: In microwaveable bowl, whisk together jam, lime juice and hot pepper flakes; cover and microwave on high for 30 seconds or until melted. Serve warm. (Make-ahead: Let cool. Cover and refrigerate for up to 3 days.)
Makes about 1/2 cup (125 mL).
Canadian Living Magazine
These mummies are none other than phyllo-wrapped beef with a hint of curry.