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Lamb and Bleubry Phyllo Wraps https://www.metro.ca/userfiles/image/recipes/portefeuilles-agneau-bleubry-4190.jpg PT40M PT40M PT1H30M
Preheat oven to 325 °F/160 °C. In large bowl, combine first 8 ingredients with Bleubry cheese. Shape into 12 patties, soaking hands in water for easier handling. Cook patties in some olive oil over high heat for 6 to 7 minutes on each side. Stack two phyllo sheets, brushing them with melting butter. Cut each double sheet in half lengthwise. Place one patty on one end of double sheet. Roll up phyllo dough, only once. Fold sides of dough over patty and continue rolling to seal. Repeat 11 times. Brush top of phyllo wraps with melted butter and place in buttered baking pan. Bake for 25 to 30 minutes or until golden. Remove from oven and let stand for 10 minutes. Serve two to three wraps per person.
3
1 1/4 lb (570 g) ground lamb 1 small onion, chopped 1 small red bell pepper, trimmed and chopped 2 garlic cloves 2 Tbsp. (30 mL) tomato paste 1 Tbsp. (15 mL) mixed herbs 1/3 lb (150 g) canadian bleubry cheese, crumbled salt and pepper olive oil 12 phyllo dough sheets melted butter
Lamb and Bleubry Phyllo Wraps

Lamb and Bleubry Phyllo Wraps

Rate this recipe
0 Vote
3
servings
0:40
Preparation
0:40
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/4 lb
    (570 g)
    ground lamb
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    NEW ZEALAND LEAN GROUND LAMB

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    SEASONED 454 g

  • 1
    small onion, chopped
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  • 1
    small red bell pepper, trimmed and chopped
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  • 2
    garlic cloves
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  • 2 Tbsp.
    (30 mL)
    tomato paste
  • 1 Tbsp.
    (15 mL)
    mixed herbs
  • 1/3 lb
    (150 g)
    canadian bleubry cheese, crumbled
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    GAYLEA COTTAGE CHEESE

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  • salt and pepper

  • olive oil
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    1 L SELECTED VARIETIES

  • 12
    phyllo dough sheets

  • melted butter
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Imprimer ma sélection

Preparation

Preheat oven to 325 °F/160 °C.

In large bowl, combine first 8 ingredients with Bleubry cheese.

Shape into 12 patties, soaking hands in water for easier handling. Cook patties in some olive oil over high heat for 6 to 7 minutes on each side.

Stack two phyllo sheets, brushing them with melting butter. Cut each double sheet in half lengthwise. Place one patty on one end of double sheet. Roll up phyllo dough, only once. Fold sides of dough over patty and continue rolling to seal. Repeat 11 times. Brush top of phyllo wraps with melted butter and place in buttered baking pan. Bake for 25 to 30 minutes or until golden.

Remove from oven and let stand for 10 minutes. Serve two to three wraps per person.

Source : Dairy Farmers of Canada

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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