Ingredients Jump to Instructions ↓

  1. 6 Phyllo pastry

  2. 1 tablespoon 15ml Onion - finely chopped (medium)

  3. 1/4 cup 59ml Pine nuts

  4. 2 Garlic - crushed

  5. 1 teaspoon 5ml Ground cumin

  6. 1 teaspoon 5ml Ground cardamom

  7. 1/8 teaspoon 0.6ml Cayenne pepper

  8. 1/4 teaspoon 1 1/3ml Ground cinnamon

  9. 1/4 lb 113g / 4oz Chopped fresh mushrooms

  10. 1/3 cup 53g / 1.9oz Chopped raisins

  11. 1 tablespoon 15ml Olive oil

  12. 1/2 lb 227g / 8oz Beef tenderloin steak - chopped

  13. Freshly ground black pepper - to taste

  14. Chopped fresh chives - for garnish

Instructions Jump to Ingredients ↑

  1. Stack three sheets of phyllo pastry on a work surface. For cups, use a three-inch round tart pan or mold to cut out circles, and then place the circles in 2 1/4-inch tart pans. For boats, use a 4 1/2" x 2" boat-shaped tart mold as a guide and place the phyllo into 3 1/2" x 1 1/2" boat-shaped molds. Cut out approximately 30 cups or boats.

  2. Bake at 425F for 6 to 8 minutes. They should be golden brown. Remove carefully from the molds and cool on a wire rack.

  3. Heat 1 tablespoon olive oil in a frying pan. Cook onion over medium-low heat until soft but not brown (5 to 6 minutes). Add the pine nuts, garlic, cumin, cardamom, cayenne and cinnamon. Cook 2 to 3 minutes. Add mushrooms and cook until soft. Add raisins. Transfer to a plate.

  4. Heat 1 tablespoon olive oil in the frying pan. Stir-fry the steak until it changes color. Add the mushroom mixture and combine. Season with pepper and salt if desired. Spoon filling into cups or boats. Sprinkle with cut chives. Serve warm.


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