Curry Phyllo Triangles
- In a large nonstick skillet heat the 1 tablespoon oil. Add lamb, potato, and onion; cook until lamb is no longer pink. Drain off fat. Stir in 2 to 3 teaspoons curry powder, salt, and 1/2 teaspoon thyme. Cook for 1 to 2 minutes. Add tomato; reduce heat and cook, covered, for 5 minutes. Remove from heat. Stir in snipped parsley; set aside.
- Combine 1/4 cup oil, 1 teaspoon curry powder, and 1/4 teaspoon thyme. Brush one sheet of phyllo with some of the oil mixture; place a second sheet on top. Lightly press sheets together; cut lengthwise into 5 strips, 3-1/4 inches wide each. Cover remaining phyllo with a damp towel to prevent drying.
- Spoon a rounded tablespoon of the lamb mixture 1 inch from the end of each strip. Fold each strip into a triangle by bringing a corner over the filling to line up with the other side of strip. Continue folding along the strip as you would fold a flag. Repeat with remaining ingredients.
- Arrange triangles on a lightly greased or parchment-lined baking sheet. Brush the tops lightly with oil mixture. Bake in a 375 degree F oven about 12 minutes or until golden brown. Garnish with green onion, if desired. Makes 25.
From the Test Kitchen
Up to 2 weeks ahead, prepare triangles as directed, except do not bake. Store in a single layer in a freezer container; freeze. To serve, bake triangles as directed.
Nutrition Facts (Curry Phyllo Triangles)
- Per serving:
- 74 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 6 mg chol. ,
- 87 mg sodium ,
- 0 g fiber ,
- 2 g pro.