Sausage & mushroom phyllo twists
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Sausage & mushroom phyllo twists
  Sausage    Phyllo    Appetizers    Pork    Mushrooms  
Last updated 6/12/2012 1:22:07 AM. Recipe ID 54611. Report a problem with this recipe.
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      Title: Sausage & mushroom phyllo twists
 Categories: Appetizers, Pork, Meats
      Yield: 6 Servings
    1/2 lb Pork sausage meat crumbled
      1    Minced small onion
      1    Minced garlic clove
      1 tb Unsalted butter
    1/2 lb Mushroom chopped fine
    1/2 ts Ground cumin
      1 pn Of allspice
    1/2 ts Dried crumbled mint
    1/4 c  Minced fresh parsley leaves
      2 oz Cream cheese softened
     16    12 inch sheets phyllo
           -stacked between 2 sheets of
           Paper and covered with damp
           -dish towel
    1/4 c  Clarified butter
      2 tb Fine fresh bread crumbs
  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.

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Recipe ID 54611 (Apr 03, 2005)

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