Easy Beef Murtabaks

Ingredients

• 4 Sheets of filo pastry
• 1 Tbls peanut oil
• 1 Brown onion, finely chopped
• 2 Garlic cloves, finely chopped
• 2 Tsp grated ginger
• 2 Tbls curry powder (I used S&B curry powder)
• 1 Tbls ABC chilli sauce (more to taste)
• 300g Beef mince
• 2 Eggs
• 1/4 Cup cilantro, finely chopped
• 1 Cup beef stock
• TANGY CUCUMBER DIPPING SAUCE-
• 1/2 Cup rice wine vinegar
• 1/2 Cup sugar
• 1 tsp salt
• 1 Cucumber, diced small
• 1 Red shallot, diced small
• 1 Long red chilli, chopped
• Sliced scallions to garnish
• Oil for frying

Method

1. In a small pot combine the sugar, vinegar and salt and heat until the sugar and salt have dissolved. Set aside to cool. once cooled combine with the cucumber, chilli and shallot and set aside.
2. Heat the oil in a wok or pan over high heat. Add the onion, reduce heat to medium and cook until the onion has softened.
3. Add the garlic and ginger and cook for a minute or until fragrant.
4. Add the curry powder and chilli sauce and stir to coat the onion.
5. Increase the heat to high and add the beef, continue stirring and cooking until the beef has browned.
6. Stir through the beef stock, turn the heat to low and simmer for 20 minutes or until the liquid has evaporated. Transfer to a bowl and set aside to cool.
7. Once the mixture has cooled stir in the raw eggs and cilantro.
8. Take 2 sheets of filo pastry, brush one sheet with a neutral oil and lay the second sheet on top. Cut the sheet in half so you have 2 squares. (see notes). Repeat the same process with the other 2 sheets so you have a total of four squares.
9. place 1/4 of the filling into the centre of the first filo sheet and shape the meat into a square approximately 12x12 cm. Now take one of the long edges of the pastry and fold it over the meat on one side, brush that side with oil. Take one of the shorter edges and do the same, continue with the other two edges. The edges should all overlap leaving you with a filo parcel. Repeat the same process with the other three Murtabaks.
10. Heat some oil in a wok or pan to medium/high heat. You need enough oil to come about half an inch up the side of the pan.
11. Once the oil is hot enough use an egg flip to gently lower the murtabaks into the oil one at a time (you may need to do this in batches). Turn the mutabaks every minute or so until golden on both sides. (about 4-5 minutes). Remove from the pan and allow to drain on paper towel. Repeat with the remaining murtabaks.
12. Once cooled slightly cut the parcels in halves or quarters and serve with the tangy cucumber dipping sauce. Garnish with shallots.
13. NOTES-
14. Traditionally this is made with a buttery dough, being time poor I find the filo pasty a much faster option and still delicious.
15. Depending on the brand of filo pastry you buy you may find that when you cut your pastry layers they are rectangular instead of square, this makes no difference to the final dish.

Product used in recipe

• ABC - ABC ORIGINAL CHILLI SAUCE 335ML