Merquez Turnovers

A spicy lamb pastry, using Merquez sausages

(contributed by Garry Vroegh <a043140t@bc.seflin.org>, who also credits Emilio, Hugo, Bahama Mama, and the rest...)

Ingredients Directions
  • 1 pound skinned Merquez sausage
  • 2/3 cup very ripe fresh tomatoes or canned; peeled, seeded, drained well and roughly chopped
  • ½ teaspoon of salt;
  • ¼ teaspoon black pepper
  • ½ teaspoon of ground cinnamon
  • vegetable oil (as needed)
  • 8 large sheets of phyllo pastry, halved
  • 4 tablespoons unsalted butter, melted

Place the sausage and tomatoes in a large skillet over medium heat. Fry, constantly mashing the sausage with a fork to crumble it well, until the meat is cooked through.

Remove the meat and tomato with a slotted spoon and let sit in a sieve for a few minutes, until no more liquid runs out. Then put this mixture in a bowl and stir in the salt. pepper, and cinnamon.

Begin heating 1 inch of oil in a large skillet over medium-high heat. Brush 1 piece of the phyllo pastry with melted butter, then fold it into an appoximately 5-inch square. Place 1/16 (about 2 Tbs) of the sausage mixture in the center of the phyllo pastry, then brush lightly around the filling with more butter. Fold over the pastry to creat a triangle and press firmly all around to seal it closed. Continue this with the rest of the meat and phyllo dough.

When the oil is hot, drop in 3 of the pastries. They should have enough room so they are not touching. Fry until golden brown, then drain on paper towels. Don't let them get to dark, or they will taste burnt. Cook the rest, and serve hot or warm. Good served with Harissa as a dip, or with relishes, chutneys, or even sprinkle a little cinnamon on them.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:54:36 EST