Moroccan Phyllo Bundles

Description

Moroccan Phyllo Bundles

Cooker Device: 
Emeril Everyday
Pressure AirFryer

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

1⁄2 pound
ground beef
1⁄2
small onion, finely chopped
3 tablespoons
dried currants
1⁄4 teaspoon
salt
1⁄4 teaspoon
Ground cumin
1⁄8 teaspoon
Ground Cinnamon
1⁄8 teaspoon
Ground nutmeg
  dash
cayenne pepper
1⁄8 teaspoon
pepper
2 teaspoons
Cornstarch
1⁄4 cup
water
14
sheets phyllo dough (14x9in.)
1⁄4 cup
butter, melted
3⁄4 cups
plain yogurt
1⁄2 cup
chopped peeled mango
1⁄4 teaspoon
salt
1⁄4 teaspoon
Ground cumin
1⁄4 teaspoon
cayenne pepper
1 teaspoon
dried currants

Instructions

1. Press saute function; select beef setting. Cook the beef and onion until meat is no longer pink, breaking into crumbles; drain. Stir in currants and seasonings. Combine cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Press cancel; remove inner pot from the heat.

2. Place 1 sheet of phyllo dough on a work surface with a short end
facing you; brush with melted butter. Place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut the 2 layered sheets into four 14x21/4-in. strips.

3. Place a rounded teaspoonful of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter; press onto triangle to seal. Turn triangle and brush top with butter. Repeat with remaining phyllo and filling. Wipe inner pot clean.

4. Place tall wire rack into inner pot. Arrange triangles in a single layer on rack. Cover with air frying lid. Press air fry function; select bake setting.
Press timer; set to 5 minutes. Start.

5. Turn triangles over and air-fry an additional 2 minutes or until lightly browned. Repeat with remaining triangles.

6. For sauce, in a food processor or blender, combine yogurt, mango, salt, cumin and cayenne. Pulse until mango is slightly broken down. Stir in currants. Serve with warm appetizers.