Stuffed Pouches with Beef, Vegetables, and Peppered Graviera Cheese

RECIPES/MEAT/Beaf

Stuffed Pouches with Beef, Vegetables, and Peppered Graviera Cheese

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Recipe-Ingrediants

Delicious pouches with beef, vegetables, and peppered Graviera cheese! This recipe will delight you with its incredible flavor and texture. The combined taste of tender beef, fresh vegetables, and peppered Graviera cheese inside the pouches will transport you to a world of flavors.

These pouches are the perfect combination of ingredients that create a tasty and nutritious meal. The beef is cut into small cubes that will melt in your mouth, while the zucchini, leeks, and carrots add freshness and aromatic flavors. The mushrooms provide a subtle spicy note that harmonizes beautifully with the peppered Graviera cheese, creating a flavor combination that will impress you. For any occasion, celebration, buffet, appetizer, or main course, these pouches are the most delightful surprise hiding their deliciousness inside!

Our Ingredients:

1,200g beef (mouse muscle) cut into small pieces

3 zucchinis, diced

2 leeks, white parts only (save the leaves for making cords for the pouches)

3 carrots, diced

4-5 mushrooms, diced

250g peppered Graviera cheese, diced

3 cloves of garlic, minced

½ cup red wine

1 packet of phyllo dough (removed from the freezer the previous day and placed in the refrigerator)

Olive oil

Salt, pepper, thyme, oregano

Butter for the phyllo sheets

Directions

In a saucepan, heat a little olive oil. Then add the beef and saute it. Add the leeks, followed by the garlic, and deglaze with the wine. Once the alcohol evaporates, add a little boiling water (to prevent boiling), reduce the heat, and simmer for about an hour. Then add our vegetables with a little boiling water and continue to simmer for another half to three-quarters of an hour. The beef and vegetables should be almost cooked. Next, add the spices and let it simmer for a little longer. Strain the beef and vegetables, reserving the broth to thicken into a sauce.

Spread the phyllo dough on a clean surface. Cut it into quarters (creating a cross, i.e., cutting them). Stack the sheets on top of each other. Melt the butter and keep it nearby, along with the diced cheese. Also, bring the beef with the drained vegetables. Take one sheet, brush it with butter, and then place a second sheet crosswise. Using a spoon, add some filling and 3-4 pieces of peppered Graviera cheese. Fold the edges and press lightly to seal the sheets. Place the pouch on a greased baking tray. Continue in the same manner with the remaining ingredients.

Once all the pouches are ready, brush them with plenty of butter on top of the phyllo sheets and around them. Bake in a preheated oven at 180°C (356°F) for about 30-40 minutes or until they acquire a golden color. Once they are done, tie the pouches with cords made from the leek leaves that we saved earlier.