Beef-Stuffed Pastry Triangles Recipe

Middle Eastern Pastry Triangle Appetizers

A wonderful finger food, these stuffed triangles are great with a yogurt, honey, and lemon dipping sauce! (Find the sauce recipe below)
A wonderful finger food, these stuffed triangles are great with a yogurt, honey, and lemon dipping sauce! (Find the sauce recipe below) | Source

Rate Middle Eastern Beef Stuffed Pastry Triangles, Briouats

4.4 stars from 7 ratings of Middle Eastern Beef 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

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: About 16 Beef Stuffed Pastry Triangles

Stuffed Triangles Ingredients

A few Middle Eastern Ingredients and you are on your way to an amazing appetizer!
A few Middle Eastern Ingredients and you are on your way to an amazing appetizer! | Source

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 Triangles

Click thumbnail to view full-size
Spin down the meat chunks in a food processor until they turn into a smooth textured paste. Toast spices and sesames seeds over medium heat, be careful, it is really easy to burn these.Set the toasted spices to the side and continue with recipe.Warm a pan over medium heat and add 1 tablespoon of olive oil.Place onions in the pan and cook for 1 minute. Then, add garlic and cook until light brown.Add the freshly ground meat to saucepan and cook over medium heat.Add in the toasted spices and mix really well. Break up the meat as it cooks so the pieces are very small. This makes a better consistency for filling the triangles later.After the meat mix has cooked over medium-low heat for about 10 minutes, add the yogurt to the meat mix and stir it in until the mix is well coated. Take pan off heat and chill the mix.
Spin down the meat chunks in a food processor until they turn into a smooth textured paste.
Spin down the meat chunks in a food processor until they turn into a smooth textured paste. | Source
Toast spices and sesames seeds over medium heat, be careful, it is really easy to burn these.
Toast spices and sesames seeds over medium heat, be careful, it is really easy to burn these. | Source
Set the toasted spices to the side and continue with recipe.
Set the toasted spices to the side and continue with recipe. | Source
Warm a pan over medium heat and add 1 tablespoon of olive oil.
Warm a pan over medium heat and add 1 tablespoon of olive oil. | Source
Place onions in the pan and cook for 1 minute. Then, add garlic and cook until light brown.
Place onions in the pan and cook for 1 minute. Then, add garlic and cook until light brown. | Source
Add the freshly ground meat to saucepan and cook over medium heat.
Add the freshly ground meat to saucepan and cook over medium heat. | Source
Add in the toasted spices and mix really well. Break up the meat as it cooks so the pieces are very small. This makes a better consistency for filling the triangles later.
Add in the toasted spices and mix really well. Break up the meat as it cooks so the pieces are very small. This makes a better consistency for filling the triangles later. | Source
After the meat mix has cooked over medium-low heat for about 10 minutes, add the yogurt to the meat mix and stir it in until the mix is well coated. Take pan off heat and chill the mix.
After the meat mix has cooked over medium-low heat for about 10 minutes, add the yogurt to the meat mix and stir it in until the mix is well coated. Take pan off heat and chill the mix. | Source

Picture by Picture Instructions for Finishing Stuffed Triangles

Click thumbnail to view full-size
Stack and cut phyllo dough into even long strips. Brush melted butter on each sheet before adding stuffing mix. **Keep dough covered with a damp towel to keep it from drying out while you work.**Dry pastry sheets are a real nightmare! So keep them moist under a slightly damp towel while you are putting the stuffed triangles together.Put a small amount of filling on the end of one strip. Fold the first fold on an angle (like when folding a flag). Continue folding until you reach the end, flattening the triangle gently as you go. Tuck in the end.Fill and fold all of the ingredients until all of the stuffing has been used up. Place the raw stuffed triangles on a baking sheet that is lined with parchment paper. Make sure they do not touch. Preheat oven to 400°F, and bake the triangles for about 15 minutes.Depending on your oven, the baking time may be longer or shorter. So, to be sure your triangles come out just right, bake them until they are a crispy golden brown on the outside, and heated through on the inside.I serve these stuffed pastry triangles with a sweet and tart Hone Lemon Yogurt dipping sauce. It is so easy to make and adds huge favor to these savory appetizers.  I have provided the simple recipe for you below highlighted in blue.
Stack and cut phyllo dough into even long strips. Brush melted butter on each sheet before adding stuffing mix. **Keep dough covered with a damp towel to keep it from drying out while you work.**
Stack and cut phyllo dough into even long strips. Brush melted butter on each sheet before adding stuffing mix. **Keep dough covered with a damp towel to keep it from drying out while you work.** | Source
Dry pastry sheets are a real nightmare! So keep them moist under a slightly damp towel while you are putting the stuffed triangles together.
Dry pastry sheets are a real nightmare! So keep them moist under a slightly damp towel while you are putting the stuffed triangles together. | Source
Put a small amount of filling on the end of one strip. Fold the first fold on an angle (like when folding a flag). Continue folding until you reach the end, flattening the triangle gently as you go. Tuck in the end.
Put a small amount of filling on the end of one strip. Fold the first fold on an angle (like when folding a flag). Continue folding until you reach the end, flattening the triangle gently as you go. Tuck in the end. | Source
Fill and fold all of the ingredients until all of the stuffing has been used up.
Fill and fold all of the ingredients until all of the stuffing has been used up. | Source
Place the raw stuffed triangles on a baking sheet that is lined with parchment paper. Make sure they do not touch.
Place the raw stuffed triangles on a baking sheet that is lined with parchment paper. Make sure they do not touch. | Source
Preheat oven to 400°F, and bake the triangles for about 15 minutes.
Preheat oven to 400°F, and bake the triangles for about 15 minutes. | Source
Depending on your oven, the baking time may be longer or shorter. So, to be sure your triangles come out just right, bake them until they are a crispy golden brown on the outside, and heated through on the inside.
Depending on your oven, the baking time may be longer or shorter. So, to be sure your triangles come out just right, bake them until they are a crispy golden brown on the outside, and heated through on the inside. | Source
I serve these stuffed pastry triangles with a sweet and tart Hone Lemon Yogurt dipping sauce. It is so easy to make and adds huge favor to these savory appetizers.  I have provided the simple recipe for you below highlighted in blue.
I serve these stuffed pastry triangles with a sweet and tart Hone Lemon Yogurt dipping sauce. It is so easy to make and adds huge favor to these savory appetizers. I have provided the simple recipe for you below highlighted in blue. | Source

Lemon Honey Dipping Sauce

This tangy sweet yogurt dipping sauce is the perfect mate for these beef stuffed pastry triangles!
This tangy sweet yogurt dipping sauce is the perfect mate for these beef stuffed pastry triangles! | Source

Dipping Sauce Recipe: Sweet Lemon and Honey Yogurt

Ingredients

  • 1/2 cup plain yogurt
  • 1 tablespoon honey
  • Juice from 1/2 of 1 fresh lemon

Instructions

  1. Place all ingredients into a small glass bowl
  2. Mix well
  3. Serve chilled with stuffed triangle appetizers

Making Middle Eastern Beef Briouats

  1. Set phyllo dough pastry sheets out to thaw (if frozen). Peel and finely mince the onion and garlic cloves.
  2. Chop the beef into chunks and grind it in a food processor or heavy duty blender.
  3. 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.
  4. 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.
  5. 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.
  6. Now, add in the toasted spices you have set aside. Stir the ingredients and meat together.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

If you don't want to do all of that folding of triangles, you can always turn them into an easy Casserole dish!
If you don't want to do all of that folding of triangles, you can always turn them into an easy Casserole dish! | Source

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

Bold flavors and soft textures are highlighted by a crunchy exterior, making this the perfect Middle Eastern finger food recipe!
Bold flavors and soft textures are highlighted by a crunchy exterior, making this the perfect Middle Eastern finger food recipe! | Source

What You Think Really Does Matter!

Is this a dish you would serve to your family and friends?

  • No way, it looks way too hard.
  • I would love to serve this recipe to my friends and family!
  • I am going to be trying this recipe very soon, it looks totally easy with the picture by picture guide!
  • I won't try to make the triangles, but the casserole idea looks right up my alley!
See results without voting

Savory Beef Stuffed Pastry Triangles - Briouats

Nutrition Facts
Serving size: 3.5 Triangles
Calories 125
Calories from Fat45
% Daily Value *
Fat 5 g8%
Saturated fat 2 g10%
Unsaturated fat 1 g
Carbohydrates 10 g3%
Protein 8 g16%
Cholesterol 20 mg7%
* 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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Comments "Middle Eastern Beef Stuffed Pastry Triangles Recipe" 26 comments

K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

freecampingaussie, Peggy W, and Docmo~ Thank you so much for sharing your thoughts on this handy little flavor packed finger food! I am honored you stopped by.

HubHugs~


Docmo profile image

Docmo 4 years ago from UK

Oh my, oh my. This got me salivating from the word go. Absolutely delicious recipe and I am truly impressed by the picture by picture instructions and commentary. Done like a true pro. K9 - you have my vote!


Peggy W profile image

Peggy W 4 years ago from Houston, Texas

I love eating Middle Eastern food and this recipe looks delicious. Thanks!


freecampingaussie profile image

freecampingaussie 4 years ago from Southern Spain

I love stuffed triangles like cheese & spinach or meat etc . I made chicken & mushroom triangles . Yours look yummy !


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

Moon Daisy~ The Near East (Turkish) version you speak of are really yummy for sure! Anything culinary from that region of the world is just all right by me! Thanks for leaving your comments! I appreciate your thoughts.

Cheers~


Moon Daisy profile image

Moon Daisy 4 years ago from London

These look truly yummy! I used to love going to a Turkish restaurant where they served a vegetarian version of these, with feta cheese inside, and a chilli dipping sauce. They were unbelievably delicious. I'm sure that these ones are too. Thanks.


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

Denise Handlon~ So nice to see you in the comments today! I totally agree with you, for me, it's all about the finger foods. I rarely make the casserole version unless time is really pressed. I am honored you rated the recipe at a 5! It is always nice to be validated. I appreciate that you made it by to share your thoughts.

Oh, and as for not having a food processor, you can always buy the meat already ground!

HubHugs~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

Suki C ~ I too adore Middle Eastern foods! The beauty of this food is that it allows you to first enjoy it with your eyes, then your sense of smell, then your sense of touch, and then finally your sense of taste. It is kind of like an "all-over" sensory experience that everyone should should give a go! Thank you for sharing your thoughts on the recipe, I truly hope you enjoy it as much I have.

Cheers~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

LetitiaFT ~ Ahhhh, my plan has worked! ;) The last picture was definitely put there to make you want to make this recipe! I am thrilled you approve!

Cheers~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

Teresa Coppens~ I love phyllo also! So light and crunchy, then add in a tasty filling and "wah-la" Good stuff! Thanks for your kind remarks.

HubHugs~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

alissaroberts~ This style of food is so beautiful, it's almost as fun to take pictures of it as it is to eat! Honored that you find the images worth mentioning. Thank you for leaving your comments.

HubHugs~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

coffeegginmyrice~ Always glad to bring back a good memory through food. I hope you enjoy the recipe should you decide to make it.

Cheers~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

ktrapp~ Thrilled that you like the versatility of the recipe (triangles or a simple casserole). Some days making all of those finger foods can be a bit much, so having the option to build the recipe into a single dish seemed like a good idea! Thank you for sharing your thoughts here.

HubHugs~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

ChaplinSpeaks~ I'm so glad you like the recipe! I sure appreciate the votes and your support!

HubHugs~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

theclevercat~ You are so kind. I think that Middle Eastern food is some of the most beautiful to look at, and the most tasty to eat! As for pronouncing "briouts" the closest I can get you is "bur-ee-WAT-a" and you kind of have to roll the 'r' quickly-- at least that's how we say it. Thanks for the support my friend!

HubHugs~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

Nell Rose~ Thanks for sharing your comments! I love Middle Eastern foods and finger foods, so this recipe was perfect! Glad you approve!

HubHugs~


Denise Handlon profile image

Denise Handlon 4 years ago from North Carolina

Yummy! I love this type of food (not hot, but flavorful with the spices). I don't have a food processor though. :( I can't believe that there is only 125 cal for three. And, you're right that, although the casserole is okay to make in a hurry, it's so much more fun as 'finger food'. This makes a great appetizer for a celebration. Rated 5


Suki C profile image

Suki C 4 years ago from Andalucia, Spain

Lovely recipe with good, clear instructions, I love middle-eastern food and will definitely give this a try!


LetitiaFT profile image

LetitiaFT 4 years ago from Paris via California

These look delicious. That last photo really got me! Thanks for sharing this.


Teresa Coppens profile image

Teresa Coppens 4 years ago from Ontario, Canada

Another awesome recipe. I love phyllo wrapped pastry. I am so looking forward to trying this one!


alissaroberts profile image

alissaroberts 4 years ago from Normandy, TN

I need to start venturing into some Middle Eastern cooking. The pictures of this recipe look absolutely delicious! Job well done - voted awesome and beautiful!


coffeegginmyrice profile image

coffeegginmyrice 4 years ago from Toronto, Ontario

Deliciously interesting hub! I think I had tried something like this before from a friend and it was spicy good! I just can't remember how it was called; seems like the same stuff. Thank you, K9keystrokes. :)


ktrapp profile image

ktrapp 4 years ago from Illinois

This looks awesome and I love how you can make it as a finger food or layer it in a dish. The honey, lemon yogurt must add a nice coolness to the meal.


ChaplinSpeaks profile image

ChaplinSpeaks 4 years ago from Charleston, South Carolina

Amazing recipe hub! Your step by step instructions and pictures should help others tackle this awesome recipe. Thank you for sharing, and voted up.


theclevercat profile image

theclevercat 4 years ago from Massachusetts

Oooohhhh K9, you have the best titles and pictures! This looks delicious and I can practically smell it. Voted AWESOME! Just one question... how does one pronounce "briouats"?


Nell Rose profile image

Nell Rose 4 years ago from England

Yum! this is the type of food that I love, bookmarked and ready to go! voted up! cheers nell

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