Greek Stuffed Meat Triangles Recipes

Steps:

• 1. Saute onion in a little butter until golden. Add the meat and stir until browned . Dilute tomato paste with a little water and add to meat. Add wine, cover and simmer for about 30 minutes, until meat is done and sauce is thick.
• 2. Remove from heat, allow to cool. Once cool, mix in grated cheese, egg, blending well.
• 3. Cut filo into strips of desired width. Brush each strip with melted butter using a pastry brush. Place one heaping teaspoon of filling on end of strip. Turn strip over filling to form a triangle. Continue folding from side to side until end of strip is reached. Continue to make triangles until all filling and strips are used. Place triangles close together, seam side down, on a greased cookie sheet.
• 4. Bake in a preheated 350 degree oven until golden brown. To bake frozen meat filled triangles, place immediately in a preheated 400 degree oven and bake until golden brown.

Steps:

• In saucepan, melt butter over medium heat; add shallots and sauté until soft.
• Add meat; mash with fork until browned.
• Add wine; simmer a few minutes.
• Stir in parsley, mint, dill and tomato sauce; season with salt and pepper and simmer 20 minutes.
• Cool.
• Add cheese and egg.
• If mixture appears too loose, stir in bread crumbs immediately before stuffing.
• Preheat oven to 350°F.
• Remove filo from package, covering with waxed paper and damp towel.
• Take out one sheet at a time, keeping remainder covered.
• Place oblong on flat surface.
• Butter filo, one sheet at a time, using pastry brush.
• Repeat with second sheet.
• Cut sheets into 2-inch wide strips.
• Place 1 teaspoon filling at bottom of strip.
• Starting from bottom, roll up like flag.
• Repeat until all filling is used.
• To bake, place on ungreased baking sheet.
• *Triangles can be kept frozen in a tightly sealed container for up to two months.
• To bake, preheat oven to 350°F.
• Do not thaw; bake for 15 to 20 minutes or until golden.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
• Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
• In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
• Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).