Saturday, July 30, 2011

Mushroom Sausage Pockets

I invited my family over for a brunch and wanted to make something different. My family likes its traditions when it comes to food. Don't get me wrong, I love our Latin food but wanted to make something different for my brunch. So I found this recipe and fell in love with it. I love phyllo dough and these little pockets are wrapped in it. How can you go wrong with sausage and mushroom wrapped in crisp phyllo? I made the sausage mixture the night before so that on Sunday for our brunch, all I had to do was assemble the pockets and bake. These came out great and I can't wait to make them again. You could even customize the filling with ground chicken or beef if you don't like sausage. Enjoy!

Mushroom Sausage Pockets
Recipe by
Makes 12 pockets (I used the entire package of phyllo sheets)

2 Tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 1/2 pound hot Italian sausages (about 3) casings removed
1 pound white mushrooms
Sliced 1/2 cup chopped flat-leaf parsley
2 cups ricotta cheese
Salt and pepper
1 box of phyllo dough, thawed
8 tablespoons butter, melted

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring, until softened, about 8 minutes; push the onions to the side and add the sausages. Cook, breaking up the meat, until browned, about 5 minutes. Stir in the mushrooms and remaining 1 tablespoon olive oil; cook until softened, about 5 minutes. Stir in the parsley, remove from the heat and let cool for 10 minutes. Stir in the ricotta. Season with salt and pepper. (If you are making the mushroom and sausage mixture the night before, let it cool and then place it in a large tupperware container and refrigerate. Take it out of refrigerator an hour before you assemble the pockets. Proceed to next step.)

Preheat the oven to 375°. Lay 1 phyllo sheet on a work surface and cover the remaining sheets with a damp kitchen towel. Brush the sheet with butter, then set another sheet on top. With a sharp knife, trim the phyllo to make a square. Brush with butter, place a quarter of the filling in the center and spread into a 4-inch square. Fold the flaps of phyllo over the filling to form a pocket; brush with butter; repeat with the remaining ingredients to make 3 more pockets.

Brush a baking sheet with butter and place the pockets on top. Bake until golden, 25 to 30 minutes.

Mushrooms and sausage mixture before adding ricotta. 
Pockets are ready to be assembled and baked.

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