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These adorable little bites of tender meat wrapped in flaky dough will delight your guests. It is a perfect make-ahead recipe since the meat freezes well, so you can defrost it, wrap it and bake anytime.
2-pound brisket
1 onion, diced and sautéed
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 tablespoon olive oil
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Paprika
1 cup beer
1 cup barbecue sauce, such as Gefen BBQ Sauce
1 package phyllo dough
1 bunch chives
spinach leaves, for garnish
Place brisket into a crockpot. Mix onion, garlic, olive oil, brown sugar, salt, pepper, garlic powder, paprika, beer and barbecue sauce until combined, then pour over brisket.
Cook on low heat for six hours, then let cool. Using two forks, pull the brisket apart to shred.
Defrost dough according to package instructions. Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with Gefen Parchment Paper. Unroll phyllo dough, leaving the layers of dough stacked. Use a sharp knife to carefully cut a four- to five-inch circle through all the layers of dough. Using two stacked sheets for each purse, place one tablespoon of cooled pulled brisket into the center of the top sheet. Gather phyllo dough just above the filling to form a purse and gently tie with a chive. Carefully fan out the top of the purse, then place onto the baking sheet.
Spray mini purses lightly with olive oil. Bake for five to eight minutes or until just golden brown.
If chives look wilted after baking, switch to fresh or blanched chives and retie before serving. Serve warm with a spinach leaf to garnish.
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Can these be made in advance and frozen? If so raw or baked?
I used an already pulled beef that I had. The purses were really adorable but you need a larger circle than 5 inches to make them as tall as in the picture and I also brushed with duck sauce
Thanks so much for the idea. Delicious