Beef phyllo appetizers
- The Rainbow Team
- Mar 21, 2016
- 1 min read
Ingredients
48 Phyllo Cups
Filling:
2/3 cup (150 mL) spreadable cream cheese
2 tbsp (30 mL) prepared horseradish
1-1/2 tsp (7 mL) grainy mustard or Dijon mustard
1/2 tsp (2 mL) Worcestershire sauce
48 long (about 4 inches/10 cm) thin slices English cucumber
225 g shaved rare roast beef or mini meatballs
Preparation Filling:
Blend together cream cheese, horseradish, mustard and Worcestershire sauce; set aside.
Cut cucumber slices in half crosswise.
Trim any fat from beef; cut into forty-eight 2- x 1-1/2-inch (5 x 4 cm) pieces, or use 48 x 3 mini meatballs
Spoon cheese mixture by rounded 1/2 tsp into phyllo cups.
Arrange 2 cucumber pieces on either side of each cup.
Fold each piece of beef in half lengthwise; crumple loosely and fit into cup between cucumber, or fit in 3 mini meatballs per phyllo cup between the cucumber.
Garnish with chopped onion, fresh herbs, grated cheddar and cubed tomato.
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