Ingredients:
1 egg
1/4 cup (50 mL) dry bread_crumbs
1/4 cup (50 mL) water
1 small onion, grated
2 tbsp (25 mL) sweet green relish
1 tsp (5 mL) Worcestershire sauce
1/2 tsp (2 mL) each dried oregano, salt and pepper
1 lb (500 g) lean ground beef
2 oz (60 g) sliced Swiss, Cheddar or mozzarella cheese
32 mini-pitas
2 tbsp (25 mL) mustard
1/2 cup (125 mL) cherry tomatoes, sliced
1 tbsp (15 mL) minced fresh parsley
1/4 cup (50 mL) dry bread_crumbs
1/4 cup (50 mL) water
1 small onion, grated
2 tbsp (25 mL) sweet green relish
1 tsp (5 mL) Worcestershire sauce
1/2 tsp (2 mL) each dried oregano, salt and pepper
1 lb (500 g) lean ground beef
2 oz (60 g) sliced Swiss, Cheddar or mozzarella cheese
32 mini-pitas
2 tbsp (25 mL) mustard
1/2 cup (125 mL) cherry tomatoes, sliced
1 tbsp (15 mL) minced fresh parsley
Preparation:
In bowl, whisk egg, crumbs, water, onion, relish,
Worcestershire sauce, oregano, salt and pepper; mix in beef. Form by
rounded tablespoonfuls (15 mL) into 1/4-inch (5 mm) thick patties.
(Make-ahead: Layer between waxed paper in airtight container and
refrigerate for up to 1 day. Or freeze for up to 4 weeks; thaw in
refrigerator.)
Place patties on foil-lined rimmed baking sheet; bake in 375 degrees F (190 degrees C) oven until no longer pink inside, about 10 minutes. Meanwhile, cut cheese into 1-inch (2.5 cm) squares; set aside.
Cut one-third off edge of each pita; open to form pocket. Stuff each with patty. Dab each with about 1/4 tsp (1 mL) mustard; top with 1 cheese square. Place on baking sheet. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.) Add cherry tomato slice and sprinkle of parsley to each pocket. Bake in 375 degrees F (190 degrees C) oven until cheese is melted, 5 to 10 minutes.
Place patties on foil-lined rimmed baking sheet; bake in 375 degrees F (190 degrees C) oven until no longer pink inside, about 10 minutes. Meanwhile, cut cheese into 1-inch (2.5 cm) squares; set aside.
Cut one-third off edge of each pita; open to form pocket. Stuff each with patty. Dab each with about 1/4 tsp (1 mL) mustard; top with 1 cheese square. Place on baking sheet. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.) Add cherry tomato slice and sprinkle of parsley to each pocket. Bake in 375 degrees F (190 degrees C) oven until cheese is melted, 5 to 10 minutes.
Servings: 32
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