While I usually combine filo dough with different vegetarian fillings, this time I opted for a meat one. My original plan was to use lamb, but when I saw bison meat at the store, I decided to make a switch. Bison meat is very flavorful and quite lean, and it worked well for this dish. The few ingredients I’ve used to season the meat (onions, scallions, golden raisins and pine nuts), complemented it perfectly and created a tasty and aromatic filling for the crispy pastries. I also brushed the dough sheets with a mixture of olive oil and tahini paste, that added a nutty flavor and aroma to the pastries. Served with fresh salad and green tahini dressing, the pastries made a tasty entree. Try them and enjoy.
* If using frozen dough, make sure to defrost it slowly in the fridge overnight. This keeps the sheets flexible.
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