Crispy Hot Honey Lamb (or Beef) Triangles
Combined with the flaky pastry, savory filling, and tangy pickled onions, every bite delivers a delicious fusion of Mediterranean-inspired flavors with a Texas twist. These Lamb (or Beef) Triangles are sure to become one of your favorite appetizers for entertaining or any occasion that calls for something a little extra special.
Equipment
- 1 measuring cup
- Measuring spoons
- 1 zester
- 1 knife
- Paper towels
- 1 Large spoon
- 2 medium bowls
- 2 baking sheets
- Parchment paper
- 1 pastry brush
- 1 skillet
- 1 serving platter
Ingredients
Hot Honey Drizzle
- 1/2 cup honey
- 1 Tbsp. hot sauce
- 1 Tbsp. apple cider vinegar
- 1/4 tsp. salt
- 1/4 tsp. red pepper flakes
- 1 Tbsp. jalapeno chopped fine
- 1 Tbsp. lemon juice
Lamb/Beef Triangles
- 1 roll of filo pastry sheets I used Pepperidge Farms
- 1 stick butter melted
- 1 shallot chopped fine
- 1 lb ground lamb or ground beef
- 1-1/2 tsp. salt
- 1/2 tsp. pepper
- 3/4 tsp. cinnamon
- 1/4 tsp. ground allspice
- 2 Tbsp. pine nuts
- 1/2 cup pickled red onions rough chopped
- 3 cloves garlic
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1 egg beaten
- 1 lemon zested
- 1/2 cup parsley chopped
Instructions
- In a skillet, saute the shallot, garlic and ground meat.
- Drain the grease.
- Remove from the heat.
- Stir in the cinnamon, ground allspice, cumin, cayenne, salt, pepper and lemon zest.
- Stir.
- Drain the liquid from the pickled red onions and chop them up a little bit.
- Add to the meat mixture and stir.
- Add the pine nuts and fresh parsley.
- Cool completely.
- Stir in the beaten egg to the meat mixture.
- While the filling is cooling, gather some supplies. Line two large baking sheets with parchment paper. Dampen two large pieces of paper towels to cover the size of each baking tray. Dampen a small piece of paper towel for the filo dough on your workspace. Tear off a medium-sized piece of parchment paper for the countertop to use as a workspace while filling the triangles. Melt the butter and retrieve a pastry brush. You will also need a sharp knife to cut the filo dough sheets and a spoon to scoop up the filling. The filo dough must be kept somewhat moist so that it does not dry out and having all the supplies you need before you get started will help you streamline the filling process. You're ready to start filling!
- Unroll the filo dough until it is flat.
- Cut it down the middle to form two halves.
- Set one half aside and cover with the small piece of damp paper towel.
- Turn the other half 90 degrees.
- Brush the top layer lightly with butter.
- Fold the top layer only in half lengthwise, like a book.
- Spoon one spoonful of the meat mixture onto the bottom edge of the folded filo sheet, slightly to the left edge of the sheet and leaving about an inch of space at the bottom.
- Fold the bottom right edge up and over the filling to meet the left edge of the filo sheet.
- From here, fold it like you would a flag until you reach the end of the filo sheet at the top left edge. Once you get the hang of this the first time, it is so easy!
- Brush the seams with butter and place the triangle on the baking sheet.
- Cover them with the damp paper towel.
- Repeat the filling process until all the filling is used.
- Bake at 350 degrees for 30 minutes until golden brown and crispy.
- In the meantime, make the Hot Honey Drizzle. In a bowl, whisk all the ingredients for the Hot Honey Drizzle.
- Pour into a condiment dispenser with a nozzle.
- When the triangles are done, arrange them on a platter and drizzle the Hot Honey sauce over the top.
- Garnish with chopped fresh Italian parsley.