These flaky Phyllo pouches filled with seasoned beef tenderloin, red peppers, teriyaki sauce and pineapple are sure to be a hit at your next gathering.
- 1 pound beef tenderloin, diced into 1/2” cubes
- 1/4 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons peanut oil
- 3/4 cup red bell peppers, finely diced
- 1/2 cup green onions, sliced
- 1/2 cup teriyaki sauce
- 1-8 ounce can pineapple tidbits (with juice)
- 1 teaspoon cornstarch
- 1 teaspoon cold water
- 2 tablespoons butter
- 2 tablespoons olive oil
- 20 sheets Athens Phyllo Dough (9”x14”), thawed
- 2 cups cooked white rice
Season beef with garlic salt and black pepper. In a large skillet, heat 2 tablespoons peanut oil until hot. Add beef and cook, stirring continuously for 5 minutes. Add peppers and green onions and cook for 1 – 2 minutes. Add teriyaki sauce, pineapple, 2 tablespoons of pineapple juice and heat thoroughly. Remove from heat.
In a small sauce pan, melt the butter with olive oil over medium heat. Layer 5 Phyllo sheets, brushing each with the butter-oil mixture. Cut two 7-inch squares from Phyllo stack. Place about 1/2 cup of beef mixture in center of square. Brush Phyllo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter-oil mixture. Repeat process 3 more times to make 8 pouches.
Place filled pouches at least 1″ apart on ungreased cookie sheet or baking pan.
Bake in preheated 3501/4F oven for 20 – 25 minutes or until golden brown.
Serve pouches on a bed of prepared rice.