Charlie Palmer's Spicy Lamb Sausage and Walnuts in Phyllo Pastry Triangles

Source: Meals Matter, cawalnut
www.walnuts.org

1 tbsp Olive oil

Heat oil in skillet over medium heat. Add onion, fennel and garlic and sauté about 4 minutes, until softened. Add sausage and cook, breaking up sausage with spatula, for 5 minutes. Add paprika, cardamom, cinnamon, coriander and cumin. Cook 5 minutes more. Season with salt and pepper to taste. Stir in walnuts and chives and remove from heat. You will have about 3 1/2 cups sausage mixture. Set aside.

Whisk egg and water together and set aside.

To form phyllo pastry triangles, cut 1 sheet of phyllo in half length-wise. Fold each half in half lengthwise, thus making 2 strips each about 3" wide. (Keep any phyllo you are not working on covered with plastic wrap and a damp towel.) Brush each strip lightly with melted butter.

Place about 3 tablespoons sausage mixture to the left end of each strip. working with one strip at a time, fold corner of phyllo over filling on a diagonal, so left edge of strip is flush with bottom edge. Continue folding, as you would fold a flag, thus forming a triangular packet.

Repeat buttering, filling and folding with remaining phyllo sheets. Brush tops of finished pastries with egg mixture and set aside.