Charlie Palmer's Spicy Lamb Sausage & Walnuts in Phyllo Pastry Triangles
Walnut Marketing Board
1 tbsp olive oil
¼ cup onion, diced
¼ cup fennel, diced
1 clove garlic, minced
1 ½ lbs. lamb sausage
1 tsp paprika
½ tsp cardamom, ground
½ tsp cinnamon, ground
½ tsp coriander, ground
¼ tsp cumin, ground
½ cup California walnuts, toasted
2 tbsps chives, fresh, chopped
2 tbsp water
12 sheets (½ lb.) Phyllo dough, commercially prepared
½ - ¾ cup unsalted butter, melted
Coarse salt as needed
Black pepper, freshly ground as needed
- 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 spatula, for 5 minutes. Add paprika, cardamom, cinnamon, coriander and cumin. 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 ½ 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 length-wise. Fold each half in half lengthwise, thus making 2 strips each about 3" 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 to 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.
- Place phyllo triangles on parchment covered sheet pan and bake in a preheated 350°F oven about 15 minutes, until crisp and golden. Serve hot.