Spicy Phyllo Cups

Recipe Ingredients

6		Phyllo pastry
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1/4 cup	59ml	Pine nuts
2		Garlic - crushed
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground cardamom
1/8 teaspoon	0.6ml	Cayenne pepper
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 lb	113g / 4oz	Chopped fresh mushrooms
1/3 cup	53g / 1.9oz	Chopped raisins
1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Beef tenderloin steak - chopped
		Freshly ground black pepper - to taste
		Chopped fresh chives - for garnish

Recipe Instructions

Stack three sheets of phyllo pastry on a work surface. For cups, use a three-inch round tart pan or mold to cut out circles, and then place the circles in 2 1/4-inch tart pans. For boats, use a 4 1/2" x 2" boat-shaped tart mold as a guide and place the phyllo into 3 1/2" x 1 1/2" boat-shaped molds. Cut out approximately 30 cups or boats.

Bake at 425F for 6 to 8 minutes. They should be golden brown. Remove carefully from the molds and cool on a wire rack.

Heat 1 tablespoon olive oil in a frying pan. Cook onion over medium-low heat until soft but not brown (5 to 6 minutes). Add the pine nuts, garlic, cumin, cardamom, cayenne and cinnamon. Cook 2 to 3 minutes. Add mushrooms and cook until soft. Add raisins. Transfer to a plate.

Heat 1 tablespoon olive oil in the frying pan. Stir-fry the steak until it changes color. Add the mushroom mixture and combine. Season with pepper and salt if desired. Spoon filling into cups or boats. Sprinkle with cut chives. Serve warm.

Source:
Some Magazine Somewhere

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