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Easy to make, chik chak.
ready-made frozen filo dough precut into squares – I used Gefen 3-inch frozen pastry squares
1 pound extra-lean ground beef
1 medium onion, coarsely chopped
6 to 8 parsley stems, coarsely chopped
1 large-size plum tomato, chopped (less juice is better)
1 teaspoon salt
1 teaspoon Beharat mix seasoning (or Pereg Allspice)
1/2 teaspoon pepper
1 tablespoon of Tuscanini Pomegranate Juice (optional)
In a bowl, mix the extra-lean ground beef, onion, parsley, tomato, and the seasoning. Mix well and set aside.
Preheat the oven to 325 degrees Fahrenheit.
On a large baking sheet, place a pre-cut Gefen Parchment Paper.
Distribute the precut dough squares evenly on the sheet.
Fill a tablespoon with hefty meat mix and place in the center of each square.
Bake for 25 to 30 minutes, but check after 15 minutes. Each oven is different, and you do not want the dough to burn.
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Should I defrost them in the fridge the night before (as per the puff pastry package instructions) or are these meant to be put into the oven frozen?