Serve with 1 cup vegetables.
1 tsp oil
1 1⁄2 lbs (675 g) lean ground beef
2 cups frozen peas
2 cups frozen corn niblets
2⁄3 cup water
2 tsp Worcestershire sauce
5 sheets frozen phyllo pastry dough, thawed
2 tbsp unsalted butter, melted
- Preheat oven to 450° F.
- In Wok, heat oil over medium-high heat. Crumble in beef and add seasoning. Cook, 3–4 min, breaking up chunks as needed.
- Stir in peas, corn, water, and Worcestershire sauce. Cover; reduce heat to medium and simmer until heated through.
- Meanwhile, brush phyllo sheets with butter. Cut each sheet in two. Using your hands, loosely scrunch the sheets into individual balls (you should have 10), then place side-by-side on top of the pie filling in wok.
- Bake, uncovered, until phyllo is golden brown and cooked, about 8 min.
Phyllo pastry sheets are found in the frozen section of the grocery store. For best results, follow instructions on the package. In general, thaw pastry in refrigerator overnight. Unroll and remove the sheets you need—keep those moist by placing a damp towel on top. Wrap remaining dough in plastic wrap and re-freeze up to 3 months.