Spicy Beef Puffs Recipe

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Spicy Beef Puffs Ingredients

1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1/4 cup celery (chopped)
2 garlic cloves (finely mincd)
1/2 lb ground beef (lean)
1 tbsp curry powder
1/2 tsp seasoned salt
1/4 tsp pepper
1/4 tsp thyme
3 oz tomato paste
1/4 cup green olives (stuffd, chopd)
1 hot chili pepper (canned, seeded and chopped)
1/2 cup butter (1 stick)
1/2 lb phyllo dough

A Recipe for
Spicy Beef Puffs

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Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Spicy Beef Puffs

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Spicy Beef Puffs Directions

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. Un roll 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

Serves: 12

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Spicy Beef Puffs Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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