We try and limit the amount of puff pastry dough we use because we watch our cholesterol, but this recipe is so nice and easy it is hard to resist. If you don’t like curry (our kids DO eat it), you can mix the ground beef with taco seasoning or pasta sauce.
Curried Meat Filling
1/2 kg chopped meat
2 medium onions, chopped
1 large clove of garlic, minced (I use Dorot)
1 100-gram package of tomato paste (resek agvaniot)
2-3 tablespoons curry powder (according to taste)
1 tablespoon paprika
1/4 teaspoon crushed red pepper
dash of cinnamon
1 large tablespoon beef soup mix (or any other flavor you have) dissolved in a small amount of water
Saute onions and garlic in 3 tablespoons of olive oil until golden brown. Add meat and brown well breaking it while stirring. In a separate saucepan heat 1 tablespoon olive oil and stir in curry powder, paprika, crushed red pepper, cinnamon, and tomato paste. Cook on low flame for 1 minute, stirring well. When meat is browned, add curry mixture to meat (drain the fat off beforehand). Add soup mix. Simmer on low flame for 15 minutes, stirring occasionally.
Open the puff pastry dough and lay it out on the counter. Cut into half vertically (along the short side) and put one half aside. Put half of the meat mixture along one of the short edges but do not go all the way to the edge of the dough. Roll along the short edge until completely rolled up. Seal off the edges. Place it seam-side down on a tray with baking paper. Repeat with the other roll and baste both borekas with egg and sesame seeds. Bake them for 30-40 minutes at 200C.
When cool, wrap in foil and freeze. Defrost 24 hours before using.
Tip: slice before reheating- it is much easier to control.
Source for meat filling- a package of Phyllo dough