RECIPES OF JAPAN

Ingredients

1 lb

1

1/4 cup

2 tbsp

1/2 tsp

2

2 tbsp

1 cup

1

Topside mince

Onion (grated)

Oil

Tomato paste (diluted with water)

Nutmeg

Eggs (beaten in a cup)

Marsala wine

Feta cheese (grated)

Phyllo pastry

Unsalted butter (for buttering filo pastry)

Pepper (adjust to taste)

Salt (adjust to taste)

1. In a saucepan add oil & saute onion
2. Add mince and cook to brown
3. Add tomato paste with about 2 cups water, marsala spices,cook on medium heat
4. Heat until mince is cooked and not much sauce remaining in pan
5. Remove from stove, add grated feta cheese and beaten eggs
6. Stir and put aside
7. Remove filo pastry from packet and cut down lengthwise
8. Keep covered with a moist tea towel as they dry out quickly if uncovered
9. Take one cut sheet brush with melted butter, fold lengthwise again now you have a long strip doubled
10. At bottom place a spoonful of mixture
11. Pick filo from bottom and fold upwards about 3cm enclosing the meat mixture and press sides
12. Start folding to make a triangle making sure the corners are not sticking outside the fold
13. Go right, right, bring that point to the left side and left again and so on until you reach the top
14. Brush top of triangle with melted butter and place on baking greased baking tray
15. When tray is full bake in oven 200°C  until golden brown
16. These triangles can be frozen uncooked
17. When cooking from frozen stage don't defrost first
18. Have a hot oven and bake on 200°C
19. Sometimes you may have to flip them over in the oven