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