Mini pies with Minced Sausage, Pecorino Cheese and Pistachio Nuts
Use a sharp knife to remove the sausage skin and cut in pieces. Put a non-stick frying pan on high heat
and heat 3 tablespoons from the olive oil you have measured already.
As soon as it is well heated, add the minced sausages, sauté and stir until they turn golden brown.
Add the onion and keep on sautéing for 3-4 min until it softens.
Add tomato paste, paprika, sundried tomatoes, salt, pepper and ½ cup of water. Leave the filling to boil for 15 min until it has absorbed all its juices.
Remove from the heat and leave it to cool. Place the filling into the food processor and process it until finely chopped.
Empty the filling in a bowl and add the egg, the parsley, the cheese and the pistachios. Mix well. Preheat oven to 180°C and cover a baking sheet with baking paper.
Spread one Sambosa leave country style fillo pastry ZIMI PSACHNON over kitchen counter and brush it with olive oil.
Add one large spoonful of filling on the edge and fold into triangle shape. Repeat the same procedure with the remaining ingredients.
Transfer the triangles to the baking sheet (no need to space them out too much) and brush them with the beaten egg.
Sprinkle with black sesame and mustard seeds and bake the triangles for 40-45 min until golden brown.
Serve hot or warm.
What you will need
300 g Sambosa leaves Country style fillo pastry ZIMI PSACHNON (about 25-30 Sambosa leaves)
150 g of olive oil (for the recipe and for brushing the Sambosa leaves)
400 g of country style sausages
1 onion, chopped
1 tbsp of tomato paste
150 g of sundried tomatoes, chopped
1 tsp of sweet paprika
½ bunch of parsley, chopped
150 g of pecorino cheese, grated
50 g of chopped pistachio nuts
1 egg, sslightly beaten to brush the top of each mini pie,
black sesame for sprinkling
and mustard seed for sprinkling.