Spicy Meat-Filled Parcels Recipe
You can achieve equally good results with this Spicy Meat-Filled Parcels by using ready-made filo pastry or spring roll wrappers. If preferred, these spicy parcels can be cooked in a hot oven and can be glazed with more beaten egg before being baked for a rich and golden color.
Prep time: 10 minutes
Total cooking time: 15-25 minutes
Makes 16
Spicy Meat-Filled Parcels Recipe Ingredients:
450g lean minced beef
2 small onions, chopped finely
2 small leeks, very finely chopped
2 crushed garlic cloves
2 teaspoons coriander seeds, dry-fried and ground
1 teaspoon cumin seeds, dry-fried and ground
1-2 teaspoon mild curry powder
2 eggs, beaten
400g packet filo pastry
3-4 tablespoons sunflower oil
salt and freshly ground black pepper
light soy sauce to serve
Spicy Meat-Filled Parcels Recipe Cooking Instructions:
1. To make the filling, mix the meat with the onions, leeks, garlic, coriander, cumin, curry powder and seasoning. Turn into a heated wok, without oil, and stir all the time, until the meat has changed color and looks cooked for about 5 minutes.
2. Allow to cool and then mix in enough beaten egg to bind to a soft consistency. Any leftover egg can be used to seal the edges of the dough; otherwise, use milk.
3. Brush a sheet of filo with oil and lay another sheet on top. Cut the sheets in half. Place a large spoonful of the filling on each double piece of filo. Fold the sides to the middle so that the edges just overlap. Brush the edges with either beaten egg or milk and fold the other two sides to the middle in the same way, so that you now have a square parcel shape. Make sure that the parcel is as flat as possible to speed cooking. Repeat with the remaining fifteen parcels and place on a floured tray in the fridge.
4. Heat the remaining oil in a shallow pan and cook several parcels at a time, depending on the size of the pan. Cook for 3 minutes on the first side and then turn the parcels over and cook them for another 2 minutes or until heated through. Cook the remaining parcels in the same way. Serve hot, sprinkled with light soy sauce.
