Yield: 36 Servings
|12||Sheets frozen phyllo dough; thawed|
|½ cup||Butter; melted|
|8 ounces||Ground pork|
|1 teaspoon||Cajun seasoning|
|½ cup||Soft style cream cheese|
|⅓ cup||Carrot; shredded|
|Few dashes hot sauce|
|8 ounces||Ground beef|
|¼ cup||Onion; finely chopped|
|1 teaspoon||Five spice powder|
|3 tablespoons||Apricot preserves|
CAJUN PORK FILLING
FIVE SPICE BEEF FILING
For Cajun Pork Filling: In a medium skillet, cook ground pork until no longer pink; drain. Add Cajun seasoning; cook 1 more minute. Stir in cream cheese, carrot and the hot sauce. Mix well. Makes about 1 cup.
For Five Spice Beef Filling: In a medium skillet, cook ground beef and onion until beef is no longer pink and onion is tender; drain. Add five spice powder and cook mixture for 1 more minute. Stir in apricot preserves, egg yolk and vinegar. Makes about 1 cup.
For Golden Triangles: Lightly brush 1 sheet of phyllo dough with some of the melted butter. Place another sheet of phyllo on top of the first sheet, then brush with butter. Cover remaining phyllo with a damp towel to keep from drying out.
Cut the 2 layered sheets crosswise into 6 equal strips. For each triangle, spoon 1 rounded teaspoon of either the pork filling or the beef filling about 1" from one end of the strips. Starting at the same end, fold one of the points over the filling so it lines up with the other side of the strip, forming a triangle. (Pretend you are folding up a flag.) Continue folding until entire strip has been folded up. Continue with remaining strips, dough and filling.
Golden triangles may be frozen in a covered container at this point for up to 2 months.
To bake, place triangles (if frozen, do not thaw) on a baking sheet; brush with butter. Bake at 375 for 15 minutes or until golden. Serve warm.
Sweet and sour sauce can be served along side as a dip.
Posted to FOODWINE Digest 15 November 96 Date: Fri, 15 Nov 1996 14:32:40 -0500 From: Laura Hunter <LHunter722@...>