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6 servings
suggest servings
| 1/2 | pound | pork sausage meat | crumbled |
| 1 | each | onion | minced |
| 1 | each | garlic clove | minced |
| 1 | tablespoon | butter, unsalted | |
| 1/2 | pound | mushrooms | finely chopped |
| 1/2 | teaspoon | cumin | ground |
| 1 | pinch | allspice | |
| 1/2 | teaspoon | mint | dried, crumbled |
| 1/4 | cup | parsley leaves | fresh, minced |
| 2 | ounces | cream cheese | softened |
| 16 | each | phyllo pastry sheets | stacked between 2 sheets of wax paper and covered with damp dish towel |
| 1/4 | cup | ghee (clarified butter) | |
| 2 | tablespoons | bread crumbs | fresh, fine |
In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any larger pieces, until it is cooked through and browned.
Transfer meat to a fine sieve, and drain. In the skillet, cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened. Add the mushrooms, and cook the mixture over moderate heat, stirring until the liquid the mushrooms give off evaporates. Add the cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes.
Transfer the mixture to a bowl, add the sausage meat, the parsley, cream cheese, and salt and pepper to taste, and combine the mixture well. Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work surface, brush lightly with some of the clarified butter, and sprinkle with 1 tablespoon of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush lightly with some of the remaining clarified butter.
Cut the sheets into thirds lengthwise and into quarters crosswise to form 12 squares. Put a rounded teaspoon of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling.
Bake the sausage and mushroom phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for 10-12 minutes, or until phyllo is golden brown.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 8.0g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 105mg | 4% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 14% | Vitamin C | 10% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
Very easy to make. Great for a work-day. I just set it up the night before, turned it on in the morning, and dinner was ready--with a salad waiting in the frig! The bonus is that it's very tasty, also.
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