Delicious traditional recipe. A little more cheesy than the typical recipe. I have included more detailed instructions on rolling the filo into triangles, for those who haven’t used filo before. It can be tricky. I teach my friends to fold the triangles by practicing on a napkin to get the hang of the triangle fold. PS. Contrary to Tarra’s opinion, there is NO comparison between filo and puff pastry, and ricotta has almost no taste…similar to cottage cheese!
Well a couple of years ago, I got to go to Argentina skiing with a good friend – and what a blast. On thing I did learn, is that if you don’t like beef, potatoes or chimichurri … good luck. It seemed like those 3 ingredients were a part of every meal, but luckily I do like all three. One night, we had this amazing grilled fish and of course potatoes … but the appetizers were these simple miniature meatballs with … of course … chimichurri. Well, I am not sure what their recipe was, but the chef was nice enough to tell me that his secret was to add ground pork and a little of the chimichurri to the meatball. Also, theirs was topped with this great tangy cheese. I never got the name of it, but it is similar to a feta being a drier, crumbly cheese, but the taste of a goat cheese, so I think either one works well. I tend to use Feta. Well, I ended up using a pretty classic meatball recipe and this is my version. I make smaller than normal meatballs and just serve with tooth pics on a big platter with the sauce. They are just Yummy Bite Size appetizers. A great holiday appetizer and easy to make. I bake mine, so even healthier. Make ahead and just reheat. I also buy Badia Chimichurri sauce, right from the grocery store. You can also find it at www.badia.com, but there are many other brands that are available.
Here is the second of my Algerian bourek recipes. I have also posted a Chicken & Preserved Lemon Bourek recipe. This cheese & potato bourek is another of my family favourites & there never seem to be enough! You can use phyllo dough instead of the spring roll sheets. You can also add a few finely chopped olives in place of the gherkins. If you’re not familiar with making bourek, have a look at the NA*ME Fourms Bourek Demo: http://www.recipezaar.com/bb/viewtopic.zsp?t=310912
Ground beef wrapped in crescents gets all spiced up, Jamaican style. Found this on the Pillsbury site recipe by Diane Joyce Phillips from Va. in the 2002 bake-off. We have them a lot down here and I like this crust better – no lard ! This is my first recipe I am at your mercy !
Make and share this Jamaican Beef Patties (Aka Meat Pies or Pasties) recipe from Food.com.
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