Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Onion (chopped) 1/4 ts Thyme
1/2 c Green pepper (chopped) 3 oz Tomato paste
1/4 c Celery (chopped) 1/4 c Green olives (stuffd; chopd)
2 Garlic cloves (finely mincd) 1 Hot chili pepper (canned;
1/2 lb Ground beef (lean) - seeded and chopped)
1 tb Curry powder 1/2 c Butter (1 stick)
1/2 ts Seasoned salt 1/2 lb Phyllo dough
1/4 ts Pepper

Saute onion, green pepper, celery, garlic, and ground beef together
until beef is brown. Drain. Add curry powder and saute 5 more
minutes. Add seasoned salt, pepper, thyme, tomato paste, olives and
hot pepper, and simmer, covered for 30 minutes. Cool. Melt butter
over low heat. Unroll phyllo dough and cut into 1-1/2 inch strips.
Keep dough under a damp towel so that it doesn't dry out. Take out
one piece at a time and pain it with melted butter. Place one
teaspoonful of meat mixture at end of dough strip and fold corner
over. Continue folding loke flag retaining triangular shape. Brush
outside of triangle with butter. Repeat with remaining dough and
filling. Chill puffs one hour or more covered with plastic wrap. Bake
in preheated oven at 425 degrees for 15 to 20 minutes or until
golden. These are quite spicy and good with drinks. Makes
approximately 60, which will serve 12.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by
Nancy Coleman

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