These Spicy Beef Puffs are the ultimate crowd-pleasing appetizer, combining tender phyllo dough with a robust, aromatic filling. The mixture of lean ground beef, fresh vegetables, and green olives is seasoned with curry powder, thyme, and hot chili peppers for a kick that wakes up the palate. The phyllo pastry becomes beautifully crisp and golden in the oven, offering a delightful textural contrast to the moist, flavorful meat filling. Perfect for holiday parties, casual gatherings, or as an elegant starter before a main course. They are surprisingly simple to assemble and freeze well, making them a reliable choice for entertaining. Serve warm for the best texture and maximum flavor impact.
Spicy Beef Puffs
Description
These Spicy Beef Puffs are the ultimate crowd-pleasing appetizer, combining tender phyllo dough with a robust, aromatic filling. The mixture of lean ground beef, fresh vegetables, and green olives is seasoned with curry powder, thyme, and hot chili peppers for a kick that wakes up the palate. The phyllo pastry becomes beautifully crisp and golden in the oven, offering a delightful textural contrast to the moist, flavorful meat filling. Perfect for holiday parties, casual gatherings, or as an elegant starter before a main course. They are surprisingly simple to assemble and freeze well, making them a reliable choice for entertaining. Serve warm for the best texture and maximum flavor impact.Ingredients
Directions
-
In a large skillet, sauté chopped onion, green pepper, celery, and minced garlic over medium heat until softened.
-
Add the lean ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink.
-
Drain any excess fat from the skillet.
-
Stir in the curry powder and continue to sauté for 5 minutes to toast the spices.
-
Add the seasoned salt, black pepper, thyme, tomato paste, chopped green olives, and seeded hot chili pepper to the meat mixture.
-
Cover the skillet and simmer the filling on low heat for 30 minutes, stirring occasionally, until thickened.
-
Remove from heat and allow the filling to cool completely to room temperature.
-
While the filling cools, melt the butter over low heat.
-
Unroll the phyllo dough and cut each sheet into strips approximately 1.5 inches wide.
-
Keep the unused phyllo strips covered with a damp towel to prevent them from drying out.
-
Take one strip of phyllo dough and brush it lightly with the melted butter.
-
Place one teaspoon of the cooled meat mixture at one end of the dough strip.
-
Fold the corner over the filling to form a triangle, then continue folding over itself like a flag to maintain the triangular shape.
-
Brush the outside of the finished triangle with a little more melted butter.
-
Repeat the process with the remaining dough strips and filling.
-
Arrange the puffs on a baking sheet and chill in the refrigerator, covered with plastic wrap, for at least one hour.
-
Preheat the oven to 425°F (220°C).
-
Bake the chilled puffs for 15 to 20 minutes, or until they are golden brown and crisp.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 101.6kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 1.2g6%
- Cholesterol 14.8mg5%
- Sodium 991.4mg42%
- Total Carbohydrate 13.2g5%
- Dietary Fiber 3.7g15%
- Sugars 4.8g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The filling can be made up to two days in advance. Store it in an airtight container in the refrigerator.
You can assemble the puffs and freeze them before baking. Place frozen puffs on a baking sheet and bake from frozen, adding 5-10 minutes to the baking time.
Be careful when handling hot chili peppers. Wear gloves or wash your hands thoroughly immediately after handling to avoid irritation.
If you prefer a milder flavor, reduce the amount of hot chili pepper or omit it entirely.
Ensure the phyllo dough is kept covered with a damp cloth while working, as it dries out very quickly.
