RICE AND BEEF POCKETS

Prepare the bouquet garni by placing the spices in a cheese cloth and secure with kitchen twine. In a medium sauce pan, bring the beef stock to a boil and then reduce the heat to keep it warm while you prepare the rest

In a large pot, heat the grape seed oil. Tip in the ground beef and use the back of the spatula to break up the lumps. Add in the allspice powder, nutmeg, cinnamon, pepper, salt and the bouquet garni. Continue to stir fry until the spices are really fragrant, about 5 minuts. Add in the rice and green peas. Add in the clarified butter and stir to mix everything. Add in the stock you've been keeping warmed earlier. Bring everything to a boil and then lower the heat and let it gently simmer until the broth is absorbed by the rice and the rice is cooked through and fluffy, about 20 minutes or so. Turn off the heat and cover the pot with the lid and let it sit for another 15 minutes. Let the rice cool off completely before wrapping

Preheat oven to 350 F. Prepare a baking sheet by brushing it with some clarified butter. Set aside. Lay one piece of phyllo pasty on a clean surface. Brush the bottom half of the sheet with clarified butter. Fold the top half over it and it should seal now. Place the phyllo in a cereal bowl and let the side hang over the rim of the bowl. Spoon in about 1 cup of the rice mixture into the phyllod pastry. Fold the side over the filling and dab each fold with clarified butter to help it seals. Flip the pocket over and place it on the baking sheet. Continue with the rest of the phyllo pastry and rice filling

Combine egg and milk in a small bowl. Use a fork to beat the egg and to mix with the milk. Brush the pocket with the egg wash. Arrange the pine nuts on top of the pockets, about 10 pine nuts or so on each pocket. Bake until the phyllo pastry is golden and really crispy, about 15-20 minutes. Serve immediately