Shelly's Recipe

SPICY PHYLLO STEAK AND MUSHROOM CUPS

Category: Hot

6 sheet phyllo dough, defrosted

Filling
1 tbsp olive oil
1 onion, chopped fine
1/4 cup pine nuts
2 cloves garlic, crushed
1 tsp ground cumin and cardamom
1/8 tsp cayenne pepper
1/4 tsp ground cinnamon
1/4 lb mushrooms, chopped
1/3 cup raisins, chopped
1 tsp olive oil
1/2 lb rump or tenderloin steak, chopped
Pepper and chives

Stack 3 sheet of phyllo dough on a work surface. For cups, usE a 3 inch round tart pan or mold to cut out circles and place in 2 1/4 inch tart pans. For boats, use a 4 1/2 x 2 inch boat-shaped tart mold as a guide.

Bake at 425 for 6-8 minutes until gold brown. Remove carefully from the molds and cool on a wire rack.

Heat 1 tbsp olive oil in frying pan. Cook onion over medium-low heat until soft but not browned, 5-6 minutes. Add pine nuts, garlic and spices. Cook 2-3 minutes. Add mushrooms and cook until soft. Add raisins. Transfer to plate.

Heat 1 tbsp olive in the frying pan. Stir-fry the steak until it changes color. Add the mushroom mixture and combined. Season with salt and pepper. Spoon filling into tart pans. Sprinkle with cut chives. Serve warm.