Linda asked in the Tourtiere thread if sausage could be subbed for the pork. Here's a sausage filling I use for phyllo. I think it would be great in the puff pastry.
1/2 lb Italian sausage, casings removed (I use a mix of sweet and hot)
1 tbsp butter
1 cup chopped onion
1 clove garlic , minced
S &P to taste
1 tsp dried basil
1/2 tsp dried oregano
3 tbsp finely chopped italian parsley
Sauce
2 tbsp butter
3 tbsp flour
1 cup milk, scalded
2 egg yolks, well beaten
5 tbsp freshly grated parmigiano
In skillet, saute the sausage until browned and cooked through, breaking it up with a fork. Remove and drain on paper towels. Melt the butter, and saute the onion until transparent. Add the garlic for the last few minutes. Combine meat and onions in a mixing bowl, add the S&P, oregano and parsley. Mix well.
To make the sauce, melt butter in a small heavy saucepan, add the flour and stir constantly for 2-3 minutes. Remove from heat, add the scalded milk, and stir with a whisk. Return to heat, and whisk constantly until sauce is smooth and thick. Add a few spoonfuls of the hot sauce to the egg yolks, and beat to heat the yolks, then add to the sauce and whisk a minute. Add the cheese and cook just until cheese melts. Combine with the meat mixture and let cool.
Check for seasonings before using.
1/2 lb Italian sausage, casings removed (I use a mix of sweet and hot)
1 tbsp butter
1 cup chopped onion
1 clove garlic , minced
S &P to taste
1 tsp dried basil
1/2 tsp dried oregano
3 tbsp finely chopped italian parsley
Sauce
2 tbsp butter
3 tbsp flour
1 cup milk, scalded
2 egg yolks, well beaten
5 tbsp freshly grated parmigiano
In skillet, saute the sausage until browned and cooked through, breaking it up with a fork. Remove and drain on paper towels. Melt the butter, and saute the onion until transparent. Add the garlic for the last few minutes. Combine meat and onions in a mixing bowl, add the S&P, oregano and parsley. Mix well.
To make the sauce, melt butter in a small heavy saucepan, add the flour and stir constantly for 2-3 minutes. Remove from heat, add the scalded milk, and stir with a whisk. Return to heat, and whisk constantly until sauce is smooth and thick. Add a few spoonfuls of the hot sauce to the egg yolks, and beat to heat the yolks, then add to the sauce and whisk a minute. Add the cheese and cook just until cheese melts. Combine with the meat mixture and let cool.
Check for seasonings before using.
Practice safe lunch. Use a condiment.