Spicy Lamb Sausage and Walnuts in Phyllo Pastry Triangles

  • Yield 24 pieces
  • Prep 25 mins
  • Cook 25 mins

Flavorfully seasoned lamb and walnuts in thin, rich pastry make for tempting finger food


1 tablespoon olive oil
1/4 cup onion, diced
1/4 cup fennel, diced
1 clove garlic, minced
1-1/2 pound lamb sausage
1 teaspoon paprika
1/2 teaspoon cardamom, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon coriander, ground
1/4 teaspoon cumin, ground
3/4 teaspoon coarse salt as needed
3/8 teaspoon Black pepper, freshly ground as needed
1/2 cup California walnuts, toasted
2 tablespoons Chives, fresh, chopped
1 egg
2 tablespoons water
12 sheets Phyllo dough, commercially prepared
1/2 to 3/4 cup Unsalted butter, melted


  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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