|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|
|oil — for deep-frying|
|micro herbs — to garnish|
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.
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.