Little Goat PastriesFlaky phyllo fun. That’s what you get, here. Inspired by the recipe for “Little Lamb Pastries,” from the April 2015 issue of Cooking Light, I assembled some ground goat into pastry triangles.

You know I don’t mind using frozen phyllo dough -- as long as the recipe isn’t asking me to be too careful. I’m a bit graceless. Here, I added the “scant tablespoon” of filling atop a strip of dough and folded, crudely perhaps. All fine.

Here’s another adjustment I made: the recipe instructs to brown the meat, then drain it and cut it up. I did not bother with this. I just kept my meat in the pan and added all the other goodies to it: cumin, salt, pepper, garlic, tomato paste, water. Then there was the tasty trio of raisins, red wine vinegar, and pimiento-stuffed olives. They made it.

Do you need to dip these final pastries into a sauce? Maybe. Have a good dinner, with your own ground meat.

PREP TIME: you need less than an hour to assemble and bake these
TASTE:
flaky phyllo wrapped around gently seasoned meat

Next time, in my continuous pursuit for “good and easy,” I will make the “Hoisin-Glazed Salmon Noodle Bowls,” from the March 2015 issue of Every Day with Rachael Ray. Come back to my site next week, to enjoy this with me.