Meaty Tuesday Pocket
From farmchick 16 years agoIngredients
- 1 pound ground beef- the fresher the meat even better shopping list
- 1 pound ground italian sausage fresh is best shopping list
- 1 medium sweet garden onion diced up medium chunks shopping list
- 2 large fresh potatoes diced into small chunks and hard boiled 8 minutes shopping list
- 1 very large orange garden tomato diced into medium chunks shopping list
- 2 cups Italian bread crumbs shopping list
- 1 farm fresh egg shopping list
- 1/4 cup fresh milk shopping list
- 1 package (20 sheets) phyllo dough shopping list
- 1/2 stick butter, melted shopping list
How to make it
- Mix all of the above ingredients together very well till blended- except the Phyllo dough & butter.
- On a cookie shhet pan, prepare phyllo dough as package states- brushing melted butter between each sheet- making 2 piles of 5 each over lapping on one side. This makes it one long strip of phyllo dough which will be 5 sheets thick but 2 sheets length. you should have used only 10 total sheets for this step.
- Grab meat mixture and shape into long loaf atop the prepared phyllo dough being sure to leave a 1 inch space at the ends.
- Now wrap up the sides onto the loaf.
- Proceed with remaining 10 phyllo sheets as you did with the bottom. But now you are layering them to the top of the loaf.
- Tuck in at ends and sides.
- Bake at 415 degrees F for 15 minutes then lower temp to 380 degrees F to continue baking an additional 35- 50 minutes. This will depend on your oven and thickness of loaf.
- Do not be afraid to cut the loaf's middle in half to view the meats center for readiness. Serve after letting rest on stove top 10-15 minutes.
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