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1
Line rimmed baking sheet with parchment paper or grease; set aside.
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2
Filling: In skillet, fry beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes.
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3
Drain off fat.
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4
Add oil, onion, garlic, curry paste, ginger, cumin, salt and pepper; fry until onion is softened, about 5 minutes.
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5
Stir in stock; reduce heat and simmer, stirring occasionally, until about half of the liquid remains, about 5 minutes.
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6
Remove from heat.
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7
Stir in bread crumbs and almonds.
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8
Let cool for 30 minutes.
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9
(Make-ahead: Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours.)
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10
Place 1 sheet of the phyllo on work surface, covering remainder with damp tea towel to prevent drying out.
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11
From long side, cut crosswise into 4 strips; brush lightly with butter.
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12
Spoon scant 1 tbsp (15 mL) filling into log about 1/2 inch (1 cm) from end and sides of strip.
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13
Fold sides over filling; fold over end and roll up.
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14
Brush lightly with butter.
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15
Place on prepared pan.
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16
Repeat with remaining phyllo.
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17
(Make-ahead: Freeze in single layer.
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18
Layer with waxed paper in airtight container and freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
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19
Bake in centre of 375F (190C) oven until golden, 15 to 18 minutes.
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20
Serve warm with Pineapple Dipping Sauce.
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21
PINEAPPLE DIPPING SAUCE: In microwaveable bowl, whisk together jam, lime juice and hot pepper flakes; cover and microwave on high for 30 seconds or until melted.
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22
Serve warm.
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23
(Make-ahead: Let cool.
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24
Cover and refrigerate for up to 3 days.)
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25
Canadian Living Magazine
