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
- 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.
- Whisk egg and water together and set aside.
- 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.
- 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