Click on the image, above to submit to Pinterest.
Briouat à la Viande Hachée (Briouat with Minced Meat Filling)
Briouat à la Viande Hachée (Briouat with Minced Meat Filling) is a traditional Malian recipe for a classic dish of pastilla pastry with a meat and cheese filling that's deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Malian version of: Briouat with Minced Meat Filling (Briouat à la Viande Hachée).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesCheese RecipesMali Recipes
This is a Malian dish that is heavily influenced by the cookery of neighbouring Morocco. Essentially these are sheets of pastry filled with a minced meat filling and deep fried in oil to cook.
Ingredients:
250g sheets of
pastilla
1 egg
1l oil (for frying)
For the Filling:
250g minced meat
1 onion, chopped
4 tbsp parsley, finely chopped
8 cubes of Kiri cheese (or any hard sheep's milk cheese)
salt and freshly-ground black pepper, to taste
Method:
Heat a little oil in a pan, add the onion and fry for about 5 minutes, or until soft and translucent. At this point, stir in the minced meat and the parsley. Season to taste and fry for 5 minutes, stirring frequently. Take off the heat and allow to cool slightly.
Quarter each cube of cheese. Take the sheets of pastilla and cut or slice into rectangles about 30cm x 10cm in size.
Arrange the first pastilla sheet on a work surface. Add a teaspoon of the minced meat mixture and a piece of cheese at the end of the rectangle. Fold one side over to form a triangle then fold the triangle over again to enclose the filling. Moisten the loose flap of pastry with beaten egg then fold over to seal.
Repeat this process until all the filling mixture and the pastilla sheets have been used up.
Heat the oil in a deep fryer to 180°C. Add the filled pastries in small batches and fry until golden brown. Drain on kitchen paper and serve warm.
%20Recipe)