Beef Puffery

* Exported from MasterCook *

BEEF PUFFERY

Recipe By : Family Circle Magazine
Serving Size : 12 Preparation Time :0:00
Categories : Casseroles & One Dish Meals Main Course--Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound phyllo or strudel pastry dough -- 12 sheets
3/4 pound sausage, partially thawed, if frozen
3/4 pound ground round
1 1/2 cups onions -- chopped
2 cloves garlic -- minced
2 tablespoons parsley -- minced
1 teaspoon basil leaves -- crumbled
3/4 teaspoon oregano leaves -- crumbled
1 teaspoon salt
1/4 teaspoon pepper
6 ounces tomato paste
1 egg
1 cup ricotta cheese
1/2 cup Parmesan cheese -- grated
1/2 cup unsalted butter -- melted

1. Remove phyllo from refrigerator 2 hours before using. Do not remove from
package, as it dries out quickly.

2. Brown sausage in large skillet 10 minutes, breaking up pieces with wooden
spoon. Stir in ground round and cook 5 minutes more until meat loses its
pink color. Add onions and garlic; cook until soft.

3. Tilt skillet and remove all fat (at least 1/2 cup). Return skillet to
heat; stir in parsley, basil, oregano, salt, pepper and tomato paste; cook 5
minutes.

4. Remove meat mixture to large bowl; cool; place in refrigerator until
ready to use.

5. Beat egg in medium-size bowl until foamy; stir in ricotta and Parmesan
cheeses; chill until ready to use.

6. Combine chilled cheese mixture and chilled meat. Form into a roll 9"
long and 2" high on foil; refrigerate while preparing phyllo.

7. Unfold phyllo on wax paper; remove 1 sheet to another piece of wax paper;
cover remaining sheets with damp towel; brush single sheet with melted
butter. Cover with second sheet of pastry; brush with butter. Repeat, using
12 sheets of phyllo and brushing each with butter. Place meat roll along
short edge; roll up, jelly roll style, tucking in ends and brushing with
butter after each turn. Place a piece of foil over ends of rolls; secure
with toothpicks so filling will not come out. Place seam-side down on a
lightly oiled 15 X 10" jelly roll pan. Refrigerate until time to bake.
(Note: Can be prepared ahead up to this point.)

8. Bake in preheated 400F degree oven for 35 minutes or until golden.
Remove pan with meat to wire rack. Let stand about 30 minutes, then remove
to serving tray with wide spatula. Serve warm but not hot.

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NOTES : Flaky, crisp layers of phyllo pastry are wrapped around a spicy meat
and cheese mixture.