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Veal B’Steeya Rolls

Mild Ontario veal easily absorbs the aromatic Moroccan flavours of cumin, cinnamon and coriander; mixed with toasted pine nuts and wrapped in flaky Phyllo, these golden rolls are simply heaven.

 2 tbsp (30 mL) vegetable oil, divided
 1 lb (500 g) ground Ontario veal
 1 cup (250 mL) finely chopped onion
 1 clove garlic, minced
 2 tbsp (30 mL) tomato paste
 ¼ cup (50 mL) toasted pine nuts
 ¼ cup (50 mL) currants
 2 tsp (10 mL) ground cinnamon
 1 tsp (5 mL) ground cumin
 ¼ tsp (1 mL) ground coriander seed
 ½ tsp (2 mL) each salt and pepper
 2 lbs (454 g) package frozen Phyllo dough, thawed
 ½ cup (125 mL) melted butter
 1 tbsp (15 mL) ground cinnamon
 ¼ cup (50 mL) red pepper jelly

In non-stick skillet over medium-high heat, heat 1 tbsp (15 mL) oil. Add ground veal and cook, stirring to break apart pieces for approximately 8 minutes or until cooked through. Remove veal from skillet; set aside. In same skillet, heat remaining oil over medium heat; add onion and cook, stirring, until onions are tender, about 3 minutes. Add garlic and cook one minute. Add tomato paste, pine nuts, currants, cinnamon, cumin and coriander seed and cook until onions are golden, approximately 10 minutes. Remove from heat and mix in cooked ground veal; season with salt and pepper.


Preheat oven to 400ºF (200ºC).

To Assemble:

Lay 1 sheet of Phyllo dough on a clean work surface brush with melted butter. Lay another sheet on top, and brush again with melted butter. Cut in half width-wise and cut each half again to make 4 pieces. Cover remaining dough with a damp towel to prevent drying out. Place a heaping tablespoon (15 mL) of filling at the top of each rectangle, leaving about 1/2 inch (1.5 cm) of Phyllo uncovered at either side of the filling. Fold edges of Phyllo over the filling and then roll Phyllo dough downwards, enveloping the filling to form a cylinder. Brush with butter. Repeat with remaining dough and filling.


Arrange rolls in a single layer on a parchment-lined or non-stick baking sheet and bake in preheated oven for approximately 12 minutes, turning, if necessary, to bake to an even golden colour.


Allow to rest for 5 minutes before serving. Sprinkle with cinnamon and serve with a drizzle of red pepper jelly.

Cook's Notes:

Makes approximately 32 pieces