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. 

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2 comments:

  1. Anonymous27 February 2013 at 11:30

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

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  2. Unknown27 February 2013 at 12:31

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

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