Bolognese Phyllo Hand Pies
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 6
Ingredients
- 1/2 lb
- lean ground beef
- 250 g
- 1
- mild Italian sausage, casing removed (about 5 oz/150 g)
- 8
- slices Sensations by Compliments Genoa Salami, chopped
- 2
- garlic cloves, minced
- 1 tsp
- dried oregano
- 5 mL
- 1 1/4 cups
- reduced sodium tomato sauce, divided
- 300 mL
- 1/4 cup
- Parmesan cheese
- 60 mL
- 2 tbsp
- breadcrumbs
- 30 mL
- 6
- phyllo sheets
- 1/4 cup
- olive oil
- 60 mL
Directions
Step 1
Heat large skillet set over medium heat. Cook ground beef, sausage, salami, garlic and oregano 8 to 10 min. or until beef is browned and cooked through. Stir in 1/2 cup (125 mL) tomato sauce; cook 2 min. Remove from heat; cool completely. Stir in Parmesan cheese and breadcrumbs.
Step 2
Preheat oven to 375°F (190ºC). Lay 1 sheet phyllo on work surface with a long side closest to you; lightly brush with oil (keep remaining sheets covered with a damp towel). Top with 1 more sheet of phyllo, brushing lightly with oil. Cut across the length into 4 strips, each about 4-in. (10-cm) wide. Place two heaping tablespoons of meat mixture two inches from the bottom end of each strip. Fold over right bottom corner of phyllo to form a triangle, enclosing filling. Continue to fold up the phyllo strip in triangles, like folding up a flag. Continue with remaining strips of dough to form 3 more pies. Place filled phyllo triangles on parchment-lined baking sheet, covering with damp towel. Repeat process twice more with remaining phyllo and filling to make 8 more pies (total of 12 pies). Brush tops of pies with oil.
Step 3
Bake on lined baking sheet 15 to 18 min., or until pastry is golden brown. Cool 5 min. before serving with remaining tomato sauce.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving: 2 hand pies
- Calories:
- 410
- Fat:
- 26 g
- Saturated Fat:
- 7 g
- Carbs:
- 23 g
- Fibre:
- 3 g
- Sugar:
- 4 g
- Cholesterol:
- 55 mg
- Protein:
- 22 g
- Potassium:
- 970
