Baked liver sausage pockets with lamb's lettuce
very easy
45 mins
45 mins
Ingredients
- 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
- 2 red onions
- 1 TABLESPOON Oil
- 8 Stem(s) Parsley
- 8 Stem(s) Marjoram
- 150 g Double cream cream cheese
- 300 g Wild liver sausage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 knife tip ground chili powder
- 75 g Butter
- 35 g Mustard
- 2-3 TABLESPOONS thickened cranberries
- baking paper
Directions
- 1
Let the dough sheets rest at room temperature for about 10 minutes. Peel and finely dice onions. Heat oil in a pan. Steam onions for 3-5 minutes. Remove from heat and let cool off
- 2
Wash the parsley and marjoram and shake dry. Pluck leaves from the stalks and chop them. Puree cream cheese, liverwurst, herbs and onions in a high mixing bowl. Season to taste with salt, pepper and chilli
- 3
Melt butter in a pot. Place 1 sheet of filo pastry on the work surface and cut into 4 strips of equal length. Brush the dough thinly with butter. Place 1 heaped teaspoon of liver sausage mixture at the bottom edge of each strip and fold over to form a triangle. Repeatedly fold into a triangle until the dough sheet is finished. Place the filo triangles on a baking paper lined with baking paper and brush with butter. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes until golden brown. Proceed in the same way with the remaining pastry sheets
- 4
For the dip, mix mustard and cranberries. Season to taste with salt and pepper
Nutrition Facts
100 kcal
6 g
7 g
3 g
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