Beef-Stuffed Pastry Triangles Recipe
Middle Eastern Pastry Triangle Appetizers
Rate Middle Eastern Beef Stuffed Pastry Triangles, Briouats
Middle Eastern Briouats (bur-ee-WAT-a)
Bold spices and amazing flavors join soft textures that are gently accented by a feather-light, yet crunchy, exterior. This unique culinary combination collides to make these assertive little packages the perfect Middle Eastern finger food recipe! You will find an array of pictures that guide you through the recipe step by step, leaving nothing to question. Break out of that day to day rut and deliver the beauty of Middle Eastern Cuisine to your appetizer table with these Beef Stuffed Pastry Triangles!
Savory Beef Pastry Triangles Cook Time
Stuffed Triangles Ingredients
Beef Stuffed Pastry Triangles Ingredients
- 2-1/2 tablespoons (37 ml) Butter, Melted
- 1/2 Onion, Minced
- 3-1/2 ounces (100 g) Beef, Fat trimmed off
- 2 cloves Garlic, Minced
- 1 tablespoon (15 ml) Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper, Ground fine
- 1-1/2 tablespoon Yogurt, Plain
- 4 sheets Pastry Dough, Brick or Phyllo
- 1/4 teaspoon Cinnamon, Ground
- 1/4 teaspoon Cumin, Ground
- 1/4 teaspoon Turmeric, Ground
- 1/4 teaspoon Coriander, Seed
- Pinch Cayenne Pepper
- 1 teaspoon Sesame Seeds
Picture by Picture Instructions for Starting Stuffed TrianglesClick thumbnail to view full-size
Picture by Picture Instructions for Finishing Stuffed TrianglesClick thumbnail to view full-size
Lemon Honey Dipping Sauce
Dipping Sauce Recipe: Sweet Lemon and Honey Yogurt
- 1/2 cup plain yogurt
- 1 tablespoon honey
- Juice from 1/2 of 1 fresh lemon
- Place all ingredients into a small glass bowl
- Mix well
- Serve chilled with stuffed triangle appetizers
Making Middle Eastern Beef Briouats
- Set phyllo dough pastry sheets out to thaw (if frozen). Peel and finely mince the onion and garlic cloves.
- Chop the beef into chunks and grind it in a food processor or heavy duty blender.
- Add spices (cumin, turmeric, coriander, and sesame seeds) to a dry medium-size skillet, and toast over medium heat. Be sure to stir constantly for 1 to 2 minutes, being careful not to burn the spices. Remove from pan and set aside.
- Add olive oil to the same skillet. Once the oil is hot, add the onions and cook 1 minute. Then add garlic, cooking it until lightly browned. Be careful not to burn garlic as this will bring a bitter, unwanted taste.
- Add beef to the onion and garlic mix and brown lightly. Reduce the heat to medium-low. Break up the meat as it cooks. Continue to cook the mix uncovered for about 10 minutes.
- Now, add in the toasted spices you have set aside. Stir the ingredients and meat together.
- Remove the skillet from the heat. Stir in the yogurt, salt and pepper. Mix really well. Then, place mix in the refrigerator to chill while you prepare the packaged phyllo dough sheets.
- Leaving the parchment paper lining on the pastry sheets, stack the sheets. If the sheets you are using are round, trim the edges to make them square. Cut the sheets into 4 long rectangular shaped strips.
- Place the strips one on top of the other. Take one sheet and now remove the parchment paper. Gently brush this sheet with the melted butter.
- Place 1 over-sized teaspoon full of the chilled meat filling a little less than a 1/4" from the edge of one end of the phyllo strip.
- Now, fold the pastry over the filling at a right angle, (as if you were folding a tiny flag or paper football) to start the triangle shape. Fold the pastry on angle once again, pat the filling firmly to flatten it some. Keep on folding the pastry over and over in a triangle shape until you reach the end. Tuck the end bit of pastry into the last fold flap if possible. If it won't work, brush with a little butter to make it stick. Continue to butter, fill, and fold the remaining pastry strips until all of the filling is used up.
- Line a baking sheet with parchment paper, then place the beef stuffed triangles with the seem-side down, and not touching each other on the sheet.
- Bake for 13 to 16 minutes, in a preheated 400°F oven until the pastry turns a beautiful golden brown. Serve hot with your favorite dipping sauce or as is.
Making Stuffed Triangles as a Layered Casserole Dish Instead
Tips for Working With Phyllo Dough Pastry Sheets
Layered No-Stuff Triangles; Beef and Phyllo Casserole
When time is limited, but you still want these bold Middle Eastern flavors...
If you just don't have the time or desire to do all of the folding, and presentation is not of concern, you can always turn these individual finger food appetizers into a tasty casserole. It's easy, and takes very little time to do. Here is what you do:
- Follow the instructions above for filling.
- Use a glass or ceramic casserole or baking dish, (10" x 10" seems to work best, but just about any size starting at 8" x 8" will work).
- Take 8 sheets of phyllo dough, (trim accordingly to fit your baking vessel) lightly coat each sheet individually with melted butter.
- Lay the sheets—one at a time—on the bottom of the baking dish. It's okay if they are a little wrinkled and unevenly stacked, this actually helps them cook better in this particular application.
- Carefully and evenly spread prepared filling over phyllo sheets. Try not to rip the sheets.
- Place another 8 (buttered) sheets on top of the filling.
- Cut serving size squares in the top sheets only of the phyllo dough (do not cut bottom sheets until the casserole has been cooked and is ready to serve).
- Bake dish at 400°F for 15 minutes or until the top is golden brown and crispy.
- Serve using the pre-cut phyllo dough top squares as a guide, and place each piece on a small plate drizzled with lemon honey dipping sauce.
The Perfect Middle Eastern Finger Food Recipe
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Savory Beef Stuffed Pastry Triangles - Briouats
|Serving size: 3.5 Triangles|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 2 g||10%|
|Unsaturated fat 1 g|
|Carbohydrates 10 g||3%|
|Protein 8 g||16%|
|Cholesterol 20 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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