Description:

From Fast Appetizers by Carpenter and Sandison

Source:

SusanM

Serves/Makes:6 or more

Ingredients

• Phyllo:
• 4 oz (112 grm). unsalted butter
• 2 sheets phyllo dough
• Spicy Shrimp Filling:
• 1 whole green onion
• 1/2 lb (.2 kg). raw medium shrimp, shelled and deveined
• 1 tbsp (15 ml) finely minced ginger
• 1 tbsp (15 ml) oyster sauce
• 1 tsp (5 ml) Asian chile sauce or hot sauce
• Curried Meat Filling:
• 1/2 lb (.2 kg). ground lamb, pork or veal
• 2 tbsp (30 ml) minced green onion
• 2 tbsp (30 ml) chopped fresh cilantro
• 1 tbsp (15 ml) finely inced ginger
• 1 clove garlic, minced
• 1 tbsp (15 ml) oyster sauce or low-sodium soy sauce
• 2 tsp (10 ml) curry powder
• 1 tsp (5 ml) Asian chile sauce or hot sauce

Preparation

• Thaw phyllo dough if frozen.
• In a small saucepan over low heat, melt the butter.
• Lift off any butter solids that float on the surface.
• Working on a flat surface, brush a sheet of the phyllo dough with butter.
• Top with another sheet of phyllo.
• Cut the sheet lengthwise into 8 equal strips, then cut the strips in half in the middle.
• Place 2 tsp (10 ml) of filling at the end of a strip.
• Beginning at the filling end of the strip, fold back and forth into a triangle shape until all the phyllo strip is used.
• Repeat with the remaining strips.
• Place on a baking shet lined with coking parchment paper.
• Brush the tops with butter.
• Cover with plastic wrap and refrigerate or freeze until ready to bake.
• Triangles can be refrigerated for 1 day or frozen for up to 2 weeks before baking.
• To serve, preheat the oven to 400 degrees (200 C.).
• Do not thaw the triangles if frozen.
• Bake until golden, about 10 minutes if refrigerated or 15 minutes if frozen.
• Serve at once.
• Spicy Shrimp Filling:
• In a food processor, separately mince the green onion and shrimp.
• In a bowl, combine the green onion, shrimp, ginger, oyster sauce and chile sauce.
• Using your hands, mix thoroughly.
• Curried meat Filling:
• In a bowl, combine all of the ingredients and mix thoroughly.

Comments

"Little phyllo traingles, golden, hot, and hiding a savory filling, make great appetizers. The crisp, buttery pastry contrasts deliciously with any of the four fillings (listed in Fast Appetizers by Hugh Carpenter and Teri Sandison). The key is to fold the phyllo into bite-size triangles. It is terribly messing biting into a too-large triangle, and the crisp phyllo pieces will leave a trail of evidence everywhere!"