Post by chris on Jan 24, 2004 17:43:51 GMT -5
Sweet Potato B'steeya
These bite-size sweet-and-savory pastries from chef Ana Sortun of Oleana restaurant in Cambridge, MA., are an updated version of traditional Moroccan pigeon and almond b'steeya. To speed up the baking process, use several minimuffin tins to make 50 individual b'steeya.
2 sweet potatoes, peeled and quartered
3/4 cup olive oil
1/2 yellow onion, finely minced
3/4 cup chicken stock or broth
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
Pinch of turmeric
1/8 teaspoon saffron
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground white pepper
1/2 teaspoon grated fresh ginger
2 eggs
1 tablespoon lemon juice
2 tablespoons powdered sugar + 1/2 cup powdered sugar for garnish
3/4 teaspoon cinnamon
1/2 cup pine nuts, toasted and finely ground
1/2 pound phyllo dough
Preheat oven to 375° F. Put the sweet potatoes in a pot and cover them with water. Bring to a boil then reduce heat to a simmer and cook until tender, about 10 minutes. Drain.
Heat 2 tablespoons of the oil in a skillet. Add the onion and cook until tender. Add the stock and bring to a boil. Remove from heat and set aside.
Transfer sweet potatoes to a food processor. Add parsley, cilantro, turmeric, saffron, salt, pepper, ginger, eggs and lemon juice. Process until pureed. Add onion mixture to sweet potatoes. Set aside.
Stir the powdered sugar and cinnamon into the pine nuts and set aside.
Place 1 sheet of the phyllo on a large work surface. Brush with some of the remaining olive oil. Put another sheet of phyllo on top and brush with oil. Repeat to make 3 layers of phyllo. Cut into 3-inch squares.
Line each cup of a minimuffin tin with the squares of layered phyllo. Fill each square with 1 tablespoon of the filling and fold excess dough over to create a ruffled top. Brush the top with oil and sprinkle with the pine nut mixture.
Bake for 25 minutes, or until golden. Carefully remove the b'steeya from the muffin tin with the help of a butter knife. Repeat with the remaining ingredients.
Place b'steeya on a serving platter and use a fine sieve to dust them liberally with powdered sugar.
Yields approximately 50 tiny b'steeya
EACH: 65 calories, 1 g protein, 6 g carbohydrate, 4 g fat (1 g saturated), 9 mg cholesterol, 79 mg sodium, 0 fiber.
These bite-size sweet-and-savory pastries from chef Ana Sortun of Oleana restaurant in Cambridge, MA., are an updated version of traditional Moroccan pigeon and almond b'steeya. To speed up the baking process, use several minimuffin tins to make 50 individual b'steeya.
2 sweet potatoes, peeled and quartered
3/4 cup olive oil
1/2 yellow onion, finely minced
3/4 cup chicken stock or broth
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
Pinch of turmeric
1/8 teaspoon saffron
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground white pepper
1/2 teaspoon grated fresh ginger
2 eggs
1 tablespoon lemon juice
2 tablespoons powdered sugar + 1/2 cup powdered sugar for garnish
3/4 teaspoon cinnamon
1/2 cup pine nuts, toasted and finely ground
1/2 pound phyllo dough
Preheat oven to 375° F. Put the sweet potatoes in a pot and cover them with water. Bring to a boil then reduce heat to a simmer and cook until tender, about 10 minutes. Drain.
Heat 2 tablespoons of the oil in a skillet. Add the onion and cook until tender. Add the stock and bring to a boil. Remove from heat and set aside.
Transfer sweet potatoes to a food processor. Add parsley, cilantro, turmeric, saffron, salt, pepper, ginger, eggs and lemon juice. Process until pureed. Add onion mixture to sweet potatoes. Set aside.
Stir the powdered sugar and cinnamon into the pine nuts and set aside.
Place 1 sheet of the phyllo on a large work surface. Brush with some of the remaining olive oil. Put another sheet of phyllo on top and brush with oil. Repeat to make 3 layers of phyllo. Cut into 3-inch squares.
Line each cup of a minimuffin tin with the squares of layered phyllo. Fill each square with 1 tablespoon of the filling and fold excess dough over to create a ruffled top. Brush the top with oil and sprinkle with the pine nut mixture.
Bake for 25 minutes, or until golden. Carefully remove the b'steeya from the muffin tin with the help of a butter knife. Repeat with the remaining ingredients.
Place b'steeya on a serving platter and use a fine sieve to dust them liberally with powdered sugar.
Yields approximately 50 tiny b'steeya
EACH: 65 calories, 1 g protein, 6 g carbohydrate, 4 g fat (1 g saturated), 9 mg cholesterol, 79 mg sodium, 0 fiber.