about 4 dozen


  • Spiced Beef or Poultry Filling
  • 1 pound ground beef or uncooked ground chicken or turkey
  • ½ cup chopped peeled onion
  • 1 tablespoon cooking oil (corn, canola, or safflower oil)
    (see note)
  • 1 tablespoon red wine vinegar
  • 1 (8-ounce) can tomato sauce
  • ½ cup golden seedless raisins
  • ½ teaspoon cinnamon
  •  ¼ teaspoon
  • Salt and freshly ground black pepper to taste
  • 3 (1.9-ounce) packages thawed frozen miniature
    phyllo/fillo shells or other miniature
    pastry shells (see note)


In a large heavy skillet, sauté beef and onion in hot oil
until beef is crumbly and browned.  Drain
off any excess fat. Stir in remaining ingredients for beef filling and simmer
for 7 minutes.


Arrange miniature phyllo shells or other miniature pastry
shells on ungreased baking sheets.  Spoon
1 to 2 tablespoon(s) of beef filling into each pastry shell.   Bake
in a preheated moderate oven (350 degrees F.) for 8 to 10 minutes or until
tartlets are thoroughly heated. Garnish pastries as desired and serve


Note: May omit oil; lightly coat skillet with
non-caloric vegetable cooking spray.

Note: Omit miniature phyllo/filo shells and prepare
favorite recipe for a double crust pie or use 1
(15-ounce) package refrigerated piecrusts (2 crusts).  With a biscuit cutter,  cut circles
from the rolled out pastry to fit miniature muffin pans.  Fit pastry circles
into the miniature muffin cups lightly coated with non-caloric vegetable  cooking
spray.  Fill each with Spiced
Beef or Poultry
Filling and bake as previously


Variation: Omit tomato sauce, vinegar, raisins,
cinnamon, and allspice; use 1 cup 
favorite tomato-base salsa, 2 to 3 tablespoons finely snipped
cilantro leaves, ½
teaspoon or to taste chili powder, and 1/ 8 teaspoon ground cumin with the
ground beef, onion, and salt and pepper for the filling.  Fill pastry shells and
bake as previously directed.

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