Greek Meat Pastries

Greek Meat Pastries
 
Ingredients:

1/4 cup butter
1 pound ground round
2 small onions, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 (8-ounce) can tomato sauce
8 ounces phyllo pastry
Melted butter

Directions


Heat 1/4 cup butter in a skillet until melted. Add the ground round, onions and garlic and mix well.
Cook until the onions are slightly cooked and the ground round is brown, stirring constantly. Stir in the salt, pepper, curry powder, cinnamon and allspice. Adjust the seasonings if desired. Add the tomato sauce and mix well. Bring to a boil, stirring constantly. Reduce heat.
Simmer, covered, for 30 minutes or until the ground round is cooked through, stirring constantly.
Cool slightly. Drain the excess liquid.
Cut the phyllo pastry into 4x6-inch pieces. Brush 1 piece of the pastry with melted butter, leaving the remaining pastry covered with a damp cloth to prevent drying out. Place 1 teaspoon of the ground round mixture at the end of the pastry; use triangular flag folding technique to wrap meat. Brush all sides with melted butter. Place on a baking sheet. Repeat the procedure with the remaining phyllo pastry and ground round mixture.

Bake at 450 degrees for 15 minutes or until light brown. Cool slightly. Serve warm.

Yields: 100 meat rolls