Name: Pork, apple, mushroom and sage phyllo pastries
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 16 servings
Cuisine: Cooking Method
Ingredients: 1/2 onion finely chopped; 15 ml garlic cloves, finely chopped; 4 pork sausages raw; 1 apples large granny smith, finely chopped; 250 ml mushrooms finely chopped; 160 ml wine white; 30 ml fresh sage finely chopped; 125 ml ricotta cheese; salt and freshly ground black pepper; 4 phyllo pastry; oil for deep-frying; micro herbs to garnish

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Ingredients (12)

1/2	onion — finely chopped
15 ml	garlic — cloves, finely chopped
4	pork sausages — raw
1	apples — large granny smith, finely chopped
250 ml	mushrooms — finely chopped
160 ml	wine — white
30 ml	fresh sage — finely chopped
125 ml	ricotta cheese
	salt and freshly ground black pepper
4	phyllo pastry
	oil — for deep-frying
	micro herbs — to garnish

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Method:

Heat a heavy based pot over medium heat. Once hot, add the oil, onion and garlic and sauté for 2 minutes. Squeeze the pork meat out of the casings and stir it into the onion mixture. Add in the apples, mushrooms and wine. Cook for 10-12 minutes until the meat is cooked through and the wine has reduced. Add in the sage.

Cool the mixture for 10-15 minutes before stirring in the ricotta. Season it to taste.

Cut each sheet of phyllo pastry lengthwise in half and then in half again so that you end up with 4 long strips of pastry.

Place a tablespoon of filling on one corner of a strip of pastry. Fold it over so that you now have a triangle. Keep folding the triangle over and over until you come to the end of the pastry. Brush the end with some water to make it stick when sealing the pastry. Repeat with the rest.

Heat the oil for deep-frying to 180°C. Fry the phyllo pastries for 2-3 minutes until golden and crisp. Drain them on kitchen paper and garnish with micro herbs, if you prefer.

TIP:
If you like, you could also replace the pork sausage meat with pork mince or bacon instead. Just adjust your seasoning accordingly.

Recipe reprinted with permission of Illanique van Aswegen.

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