Spicy Lamb Sausage and Walnuts in Phyllo Pastry Triangles

1. Heat oil in skillet over medium heat.  Add onion, fennel and garlic and sauté about 4 minutes, until softened.  Add sausage and cook, breaking up sausage with a spatula, for 5 minutes.  Add paprika, cardamom, cinnamon, coriander and cumin and cook 5 minutes more.  Season with salt and pepper to taste.  Stir in walnuts and chives and remove from heat.  You will have about 3-1/2 cups sausage mixture.  Set aside.
2. Whisk egg and water together and set aside.
3. To form phyllo pastry triangles, cut 1 sheet of phyllo in half lengthwise.  Fold each half in half lengthwise, thus making 2 strips each about 3 inches wide. (Keep any phyllo you are not working on covered with plastic wrap and a damp towel.)  Brush each strip lightly with melted butter.  Place about 3 tablespoons sausage mixture t the left end of each strip.  Working with one strip at a time, fold corner of phyllo over filling on a diagonal, so left edge of strip is flush with bottom edge.  Continue folding, as you would fold a flag, thus forming a triangular packet.  Repeat buttering, filling and folding with remaining phyllo sheets.  Brush tops of finished pastries with egg mixture and set aside.
4. PER ORDER: Place four phyllo triangles on parchment covered sheet pan and bake in a preheated 350F over about 15 minutes, until crisp and golden.  Serve hot.

Dry Creek Kitchen recipe provided courtesy of Charlie Palmer

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