Rating: 4 stars
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The filling is based on picadillo, a Latin dish of ground meat with flavorings that vary by region. This version, with sweet raisins and salty olives, is Cuban-influenced. You can freeze unbaked pastries up to a month ahead; bake from frozen for a few minutes longer.

Ann Taylor Pittman
Recipe by Cooking Light April 2015

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Credit: Brain Woodcock; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
45 mins
total:
1 hr 5 mins
Yield:
Serves 12 (serving size: 2 pastries)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 4 minutes or until browned, stirring to crumble. Drain lamb, if necessary; transfer to a cutting board. Finely chop lamb. Wipe pan with a paper towel, and heat over medium-high heat. Add lamb, cumin, salt, pepper, and garlic; cook 1 minute, stirring frequently. Add tomato paste; cook 30 seconds, stirring constantly. Add 1/3 cup water, stirring until well combined. Remove from heat; stir in raisins, vinegar, and olives.

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  • Preheat oven to 400°.

  • Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to keep from drying); coat phyllo with cooking spray. Arrange another phyllo sheet over coated phyllo sheet; coat with cooking spray. Cut phyllo stack lengthwise into 3 (3-inch-wide) strips. Spoon about 1 scant tablespoon lamb mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; continue folding firmly back and forth into a triangle to end of strip. Repeat folding procedure with remaining two strips. Place triangles, seam sides down, on a baking sheet lined with parchment paper; cover to prevent drying. Repeat procedure with remaining phyllo, cooking spray, and lamb mixture. Lightly brush triangles with canola oil. Bake at 400° for 18 minutes or until lightly browned. Serve pastries warm or at room temperature.

Nutrition Facts

110 calories; fat 4.5g; saturated fat 1.2g; mono fat 2.2g; poly fat 0.6g; protein 5g; carbohydrates 12g; fiber 1g; cholesterol 12mg; iron 1mg; sodium 197mg; calcium 21mg.
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