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Turnovers- Meat-Filled Phyllo Rolls

Source of Recipe


From The New York Times Cook Book






List of Ingredients



• 1 tablespoon butter
  
• 1/2 cup finely chopped onion
  
• 1 tablespoon water
  
• 1/2 pound ground round steak
  
• 2 tablespoons dry white wine
  
• 6 tablespoons tomato paste
  
• Salt and freshlly ground pepper
  
• 1 tablespoon Parmesan cheese
  
• 1 small egg, beaten
  
• 6 sheets phyllo pastry
  
• 4 to 6 tablespoons melted butter
  






Instructions



1. Heat the butter in a small skillet and add the onion and water. Cook, stirring often, until the liquid evaporates.
   
   
2. Add the meat and stir to break up the lumps that may form. Cook until meat is light brown, stirring often. Add the wine and cook until it comes to the boil. Add the tomato paste, salt and pepper to taste. Cover and cook slowly for about 15 minutes. Uncover and remove from heat. Let cool slightly. Add the Parmesan an beaten egg and blend well. Let cool.
   
   
3. Roll the 6 pastry sheets over themselves in a long, neat sausage-shaped bundle. Cut the bundle crosswise into 4 pieces of equal width (approximately 4 inches wide). Remember as you work with one strip of dough to keep the other covered with a damp cloth so that they won't dry out. Unroll one piece and keep the remainder covered. Spread out this strip on a flat surface.
   
   
4. Brush the strip with butter. Spoon about 2 teaspoons of meat filling toward one end of the strip. Start rolling the strip from that end. Roll the strip over itself to enclose the meat filling. Fold the two outer edges partly toward the center. Continue to roll the strip until all of it is used. Continue until all the strips and filling are used. As the rolls are made, arrange them on a baking sheet.
   
   
5. Meanwhile, preheat the oven to 350 degrees.
   
   
6. Before baking, brush the tops of each roll with butter. Place the baking sheet in the oven and bake for 15 to 20 minutes, or until golden brown. Yield about 24 pieces.
   
   






Final Comments


From The New York Times Cook Book