RICE AND BEEF POCKETS (6 pockets)

• ½ lb ground beef
• 1 ½ cups basmati rice
• 4 oz frozen peas (thawed)
• 1 ½ cups beef stock
• ¼ tsp allspice powder
• ¼ tsp nutmeg powder
• ¼ tsp cinnamon powder
• ¼ tsp white pepper powder
• High-tail of salt
• Clarified butter
• 1 Tbsp grape seed oil

For wrapping:

• 6 sheets of phyllo dough
• 1 Tbsp clarified butter
• 1 small egg
• 2 Tbsp milk
• 2 Tbsp toasted pine nuts

• Put together the bouquet garni by inserting the spices in a cheese material and salvage with kitchen twine. In a medium sauce pan, convey the meat stock to a boil and then decrease the heat to retain it heat whereas you prepare the comfort

• In a vivid pot, heat the grape seed oil. Tip within the bottom beef and exhaust the aid of the spatula to ruin up the lumps. Add within the allspice powder, nutmeg, cinnamon, pepper, salt and the bouquet garni. Proceed to scamper fry till the spices are literally aromatic, about 5 minuts. Add within the rice and inexperienced peas. Add within the clarified butter and scamper to mix everything. Add within the stock it’s in all probability you’ll well well were holding warmed earlier. Bring everything to a boil and then decrease the heat and let it gently simmer till the broth is absorbed by the rice and the rice is cooked by and fluffy, about 20 minutes or so. Flip off the heat and duvet the pot with the lid and let it sit down for one other 15 minutes. Let the rice wintry off entirely sooner than wrapping

• Preheat oven to 350 F. Put together a baking sheet by brushing it with some clarified butter. Location apart. Lay one portion of phyllo pasty on a neat surface. Brush the backside half of the sheet with clarified butter. Fold the tip half over it and it could well maybe peaceable seal now. Bellow the phyllo in a cereal bowl and let the facet hang over the rim of the bowl. Spoon in about 1 cup of the rice mixture into the phyllod pastry. Fold the facet over the filling and dab each and every fold with clarified butter to befriend it seals. Flip the pocket over and divulge it on the baking sheet. Proceed with the comfort of the phyllo pastry and rice filling

• Combine egg and milk in a small bowl. Exercise a fork to beat the egg and to mix with the milk. Brush the pocket with the egg wash. Put together the pine nuts on top of the pockets, about 10 pine nuts or so on each and every pocket. Bake till the phyllo pastry is golden and in fact crispy, about 15-20 minutes. Support all of a sudden