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Phyllo - Rolled Meat Pies
(Burek)
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These phyllo-rolled meat pies look like snails, but they taste like heaven. The only secret to this dish is found in handling the phyllo dough (see glossary).
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| What You Need: |
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1 tablespoon olive oil
1 medium yellow onion, peeled and chopped
1 pound ground beef
1 teaspoon ground allspice
2 teaspoons Hungarian paprika
Salt and freshly ground black pepper to taste
1 box phyllo dough sheets
¾ cup butter, melted
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| How To Cook: |
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1. Heat a large frying pan and add the oil. Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste. Cook until the meat is crumbly but not dry. Allow to cool completely before continuing.
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2. Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter.
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3. Place a heaping 1/3 cup of meat mixture across the sheet along the long side, 2 inches from the edge. Fold the bottom over the meat mixture and roll into a snake.
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4. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling.
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5. Brush with additional butter. Bake in a preheated oven at 375°F for 15 to 20 minutes, or until just golden.
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6. Keep remaining sheets of phyllo dough covered with plastic, and work quickly to prevent it from drying out.
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