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Tuesday, 18 September 2012

Merguez Phyllo Wraps


Mmm. 

1. lay out phyllo wrappers and stuff with:
cooked Merguez sausage or lamb [squeeze out filling and fry] , chopped onion, feta cheese.
2. brush sides with egg, fold and seal. brush tops with olive oil. 
3. bake for 15-20 minutes. 

2 comments:

  1. you don't need to cook the onions before stuffing?

    ReplyDelete
  2. you can, but usually the fat from the merguez will render and soften them up nicely.

    ReplyDelete