Beef and Currant Rolls

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3 T. oil
6 oz. onions, finely chopped, about 1 1/2 cups
13 oz. lean ground beef
1/3 c. sliced almonds, lightly toasted
1/3 c. pine nuts, lightly toasted
1/3 c. currants
2 T. fresh parsley
6 sheets filo

  1. Preheat oven to 425°
  2. Heat 1 T. oil in fry pan over medium heat
  3. Add onions and fry until golden brown, about 5 minutes
  4. Add the meat and 1T. oil to the pan and cook, breaking up the meat, until lightly browned, about 3-4 minutes
  5. Season with salt and pepper
  6. Transfer the meat to a bowl and add the almonds, pine nuts, currants and parsley
  7. Using the pastry brush, oil a large baking sheet
  8. Cut the file sheets in half crosswise. Place a half sheet on the work surface, cover the remaining sheets with a damp towel
  9. On the half sheet, spread one twelfth of the meat mixture in a rectangle about 3 inches long and 3/4 inch wide, leaving the bottom edge and side uncovered. Fold the bottom edge over the mixture, then fold in the sides and roll up the pastry
  10. Repeat with remaining ingredients
  11. Arrange the rolls on the baking sheet at least 3/8 inch apart
  12. Lightly brush with remaining oil
  13. Bake until golden and crisp, 18-20 minutes

Makes 12 rolls

revised 30 November 2009 © 2006-2011 Ruth E. Imershein
MacBook Pro
Made with a Mac