Vermont Lamb Triangles
Serving Size : 24
Ingredients for prepare Vermont Lamb Triangles
:
| Amount | Measure | Ingredient - Preparation Method |
FILLING
vermont lamb triangles |
| 1/4 | cup | bulgur |
| 1 | cup | hot water |
| 1/2 | pound | lean ground lamb |
| 1 | teaspoon | olive oil |
| 1 | small | onion - finely chopped |
| 1 | clove | garlic - minced |
| 1/3 | cup | reduced-sodium chicken broth - defatted |
| 2 | tablespoons | golden raisins - chopped |
| 2 | tablespoons | chopped fresh mint |
| 1 | tablespoon | fresh lemon juice |
| 1 | tablespoon | tomato paste |
| 1/2 | teaspoon | salt |
plus more to taste
vermont lamb triangles |
| 1/4 | teaspoon | freshly ground black pepper |
plus more to taste
vermont lamb triangles |
| 1/4 | teaspoon | freshly grated nutmeg |
| 1/4 | teaspoon | ground cinnamon |
PASTRY
vermont lamb triangles |
| 3 | tablespoons | olive oil |
| 12 | sheets | phyllo dough - thawed |
| 1 1/2 | teaspoons | sesame seeds |
recipe Vermont Lamb Triangles
TO MAKE FILLING: 1. In a bowl, combine bulgur and water. Set aside
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to soften, about 30 minutes. Drain and set aside. 2. In a
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large nonstick skillet, cook lamb over medium-high heat, breaking it up into small
Vermont Lamb Triangles
pieces with a wooden spoon, until well browned, 3 to 5 minutes. Transfer lamb to a paper-towel-lined plate to drain.
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Wipe out skillet. 3. Heat oil in the skillet over low heat. Add onion and garlic; cook,
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stirring, until onion is softened and golden, 5 to 7 minutes. (Add 1 tablespoon water if onion gets too
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dry.) Add lamb, reserved bulgur, chicken broth, raisins, mint, lemon juice, tomato paste, 1/2 teaspoon salt, 1/4
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teaspoon pepper, nutmeg and cinnamon. Return to a simmer. Cook, stirring often, until liquid has been absorbed, 5 to
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10 minutes. Adjust seasoning with salt and pepper. Let cool. TO PREPARE
Vermont Lamb Triangles
PASTRY & FORM TRIANGLES: 1. Preheat oven to 375°F. Lightly oil a baking sheet or
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coat it with nonstick spray. 2. Put oil in a small bowl. Dampen a pastry brush with
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water, shaking off excess. 3. Lay 1 sheet of phyllo on a work surface with a short side closest to
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you. Brush lightly with oil and place another sheet of phyllo on top. Lightly brush with more oil. Cut phyllo
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lengthwise into 4 strips. Place 1 tablespoon lamb mixture at the bottom
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of each strip and fold one comer of the strip diagonally over the filling to
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the opposite edge, forming a triangle. Continue folding the filling up in the pastry, as you would a flag. Place
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on prepared baking sheet. Repeat with remaining phyllo and filling to form 24
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triangles in all. 4. Brush tops of triangles lightly with remaining oil and sprinkle with
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sesame seeds. (The triangles can be formed, frozen on a baking sheet, then transferred
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to plastic storage bags. They will keep, frozen, for up to 1 month. Do not thaw
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before baking.) 5. Bake for 15 to 20 minutes, or until triangles
Vermont Lamb Triangles
are golden brown and crisp. Let cool slightly before serving. MAKES 2 DOZEN TRIANGLES. 85 calories per triangle; 3 grams
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protein; 4 grams fat(1.2 grams saturated fat); 8 grams carbohydrate; 110 mg sodium; 7 mg cholesterol; 1
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gram fiber.
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