Bourekakia (meat Triangles)

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 lb topside mince
• 1 onion (grated)
• 1/4 cup oil
• pepper
• salt
• 2 tablespoons tomato paste (diluted with water)
• 1/2 teaspoon nutmeg
• 2 eggs (beat in a cup)
• 2 tablespoons marsala wine
• 1 cup grated feta cheese
• 1 phyllo pastry
• unsalted butter (for buttering phyllo pastry)

Recipe

• 1 in a saucepan add oil and saute onion. add mince and brown add tomato paste with about 2 cups water, marsala spices,cook on medium heat until mince is cooked and not much sauce remaining in pan.
• 2 remove from stove, add grated feta cheese, beaten eggs stir; put aside.
• 3 remove phyllo pastry from packet (there are about 22-24 sheets) cut down lengthwise.
• 4 keep covered with a moist tea towel as they dry out quickly if uncovered.
• 5 take one cut sheet brush with melted butter, fold lengthwise again now you have a long strip doubled.
• 6 at bottom place a spoonful of mixture.
• 7 pick phyllo from bottom and fold upwards about 3cm enclosing the meat mixture press sides, then start folding to make a triangle making sure the corners are not sticking outside the fold.
• 8 you go right, right, bring that point to the left side and left again and so on until you reach the top.
• 9 brush top of triangle with melted butter and place on baking greased baking tray, when tray is full bake in oven at 200°c until golden brown.
• 10 these triangles can be frozen uncooked.
• 11 when cooking from frozen stage don't defrost first.
• 12 have a hot over and bake on 200°c.
• 13 sometimes you may have to flip them over in the oven.