Come on now. I mean COME ON!!! Look at those. I can taste them through the screen. I might just give the screen a little lick. These are delicious.
| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 40 min |
| Yield: | 30 servings |
Ingredients
- 4 tablespoons olive oil, divided
- 2 teaspoons peeled and minced fresh ginger
- 2 cloves garlic, minced
- 1 yellow onion, small dice
- 1 Scotch bonnet pepper, seeded, minced
- Kosher salt and freshly ground black pepper
- 1 pound ground pork
- 2 teaspoons fresh thyme leaves, finely chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon ground allspice
- 2 cups low-sodium chicken stock
- 2 dried bay leaves
- 1 tablespoon yellow curry powder, preferably Jamaican
- One 1-pound package frozen phyllo dough, thawed
- 2 cups Greek yogurt
- 1 lime, zested and juiced
- 1 tablespoon finely chopped fresh parsley
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large, heavy-bottomed skillet over medium-high heat, warm 2 tablespoons of the olive oil. Add the ginger, garlic, onion, Scotch bonnet pepper and some salt and pepper and cook until softened and translucent, 2 to 3 minutes. Add the ground pork, breaking it up with a potato masher or wooden spoon into small pieces, and brown until cooked through, about 5 minutes. Season with salt and pepper to taste. Stir in the thyme, paprika and allspice and allow to toast in the pan for 1 minute. Stir in the chicken stock and bay leaves and reduce to a simmer. Allow to cook until the liquid has reduced to a saucy consistency, 15 to 20 minutes. Season with salt and pepper to taste. Remove from the heat and allow to cool.
- Meanwhile, in a small sauté pan over medium heat, add the remaining 2 tablespoons olive oil and heat until rippling. Add the curry and stir continuously for 1 minute, until fragrant. Remove to a small bowl and set aside.
- Roll out the sheets of phyllo dough and with the short end towards you, cut the sheets in half into 2 long strips. Working with 1 half sheet at a time, brush the entire thing lightly with the curry mixture. Fold the half sheet over on itself lengthwise. Place 1 tablespoon of filling in the bottom right corner and roll it up like a football or flag. Place the triangle/football seam-side down on the prepared baking sheet. Repeat until all of the filling is used up. Brush the tops with the remaining curry mixture.
- Bake until light golden brown, about 15 minutes. Allow to cool for 5 minutes before serving.
- To serve: In a medium bowl, stir together the Greek yogurt, lime zest and juice and parsley; season to taste with salt and pepper. Serve as a dipping sauce for the pork patties.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 124 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 13 mg |
| Sodium | 170 mg |