Get ready to transform your kitchen into a gourmet restaurant with these mouthwatering Filo Pastry Purses Filled with Marinated Beef! Imagine crispy, golden pastry shells that crack open to reveal tender, flavor-packed beef infused with aromatic Asian seasonings. These elegant little parcels are not just a dish; they're a culinary experience that will impress your guests and elevate your cooking game to professional chef levels. Whether you're hosting a dinner party or craving an extraordinary meal, these beef purses promise to deliver an explosion of taste and texture that will leave everyone asking for your secret recipe.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Asian
Serves: 6 servings
Ingredients
- 500g beef, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 6 sheets of filo pastry
- 1 egg, beaten (for sealing)
Instructions
- In a medium mixing bowl, combine thinly sliced beef with soy sauce, sesame oil, grated ginger, and minced garlic. Mix thoroughly and marinate for 15-20 minutes at room temperature to allow flavors to penetrate the meat.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Carefully unroll filo pastry sheets and cover with a slightly damp kitchen towel to prevent drying. Work with one sheet at a time to maintain moisture.
- Cut each filo sheet into quarters to create smaller squares. Layer two squares on top of each other, brushing lightly with beaten egg between layers for better adhesion.
- Place a small portion of marinated beef in the center of each prepared filo square, ensuring not to overfill.
- Gather the edges of the filo pastry upwards, creating a purse-like shape. Pinch and twist the top to seal, using beaten egg to help secure the closure.
- Arrange the filled pastry purses on the prepared baking sheet, ensuring they are not touching each other.
- Brush the exterior of each purse with beaten egg to achieve a golden, glossy finish when baked.
- Bake in the preheated oven for 20-25 minutes, or until the pastry turns crisp and golden brown.
- Remove from oven and let rest for 5 minutes before serving. The filling will be hot, so allow slight cooling for safe consumption.
Tips
- Keep your filo pastry covered with a damp towel to prevent drying out and cracking
- Use room temperature meat for more even marination and cooking
- Don't overfill the pastry purses to ensure they seal properly and cook evenly
- Brush pastry with egg wash generously for a beautiful golden-brown finish
- Let the purses rest for a few minutes after baking to allow the filling to settle
- Serve immediately for maximum crispiness and flavor
- Experiment with additional marinades like adding a touch of honey or chili sauce for extra depth
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
