PHYLLO MEAT PIE

PHYLLO MEAT PIE

Ingredients

1 tsp oil

1 1⁄2 lbs (675 g) lean ground beef

1 pkg EPICURE Rotisserie Chicken Seasoning

2 cups frozen peas

2 cups frozen corn niblets

2⁄3 cup water

2 tsp Worcestershire sauce

5 sheets frozen phyllo pastry dough, thawed

2 tbsp unsalted butter, melted

DIRECTIONS

Preheat oven to 375° F.

In Sauté Pan, heat oil over medium-high heat. Crumble in beef and add Rotisserie Chicken seasoning.

Cook, 3–4 min, breaking up chunks with Meat Separator as needed.

Stir in peas, corn, water, and Worcestershire sauce. Cover; reduce heat to medium and simmer until heated through.

Meanwhile, brush phyllo sheets with butter. Cut each sheet in two. Using your hands, loosely scrunch the sheets into individual balls (you should have 10), then place side-by-side on top on the sheet pan lined with silicone liner. Bake for 4 minutes at 375F, until phyllo is golden and brown. Remove from the oven, set aside. Plate meat mixture, top with phyllo pies. Enjoy!

Very seldomly meal looks so amazing and it takes no time to prepare.