Pastry rolls filled with sausage served with orange dip
A very tasty and clever recipe to serve to your friends while waiting for the main dish or to become a successful dish among others at a party. The "flogeres" (flutes), as we call them in Greece because of their shape, is always a popular dish at a buffet and the number of combinations regarding the ingredients in the filling is countless
Ingredients (for 20-22 rolls)
For the flogeres:
2 country style pork sausages (about 600gr. in total), preferably flavoured with orange zest
1 tea-cup of blanched almonds, very finely chopped
1 packet of phyllo sheets pastry
160ml of olive oil
4 tbsp of sesame seeds
For the orange flavoured dip:
2 (unwaxed) large oranges, the juice and the zest
1 lemon, the juice
60ml of olive oil
4 tbsp of cream cheese, plain flavour (Philadelphia type)
salt
pepper
Method:
Using a sharp knife take the skin off the sausages. Using your fingers crumble the sausage meat into a bowl so to look like ground meat. Add the almonds and stir well.
Preheat the oven to 180°C.
Cut each phyllo sheet, lengthwise, into half so to have two strips for each sheet. Brush each one of the pastry strips on one side with some oil. Put 1-2 tbsp of the filling on the narrow side of the pastry strip. Turn the sides of the pastry strip slightly inwards so to seal the filling and then roll up into a roll. In total we have to prepare 20-22 rolls.
Brush with some oil a shallow oven dish. Arrange the flogeres in the dish the one next to the other leaving a bit of space between them (you might need to use two oven dishes). Sprinkle on top with the sesame seeds and bake for about 25-30 minutes, until golden brown.
In the meantime, put together in a bowl the zest and the juice of the orange, the lemon juice, the oil, the cream cheese, salt and pepper. Using a whisk beat the ingredients vigorously to blend well and become creamy and smooth.
Cover the bowl with some cling film and leave the dip in the fridge until you will need it.
Serve the flogeres on a platter while they are still hot (or at room temperature) along with the orange flavoured dip served separately in a bowl.
Ingredients (for 20-22 rolls)
For the flogeres:
2 country style pork sausages (about 600gr. in total), preferably flavoured with orange zest
1 tea-cup of blanched almonds, very finely chopped
1 packet of phyllo sheets pastry
160ml of olive oil
4 tbsp of sesame seeds
For the orange flavoured dip:
2 (unwaxed) large oranges, the juice and the zest
1 lemon, the juice
60ml of olive oil
4 tbsp of cream cheese, plain flavour (Philadelphia type)
salt
pepper
Method:
Using a sharp knife take the skin off the sausages. Using your fingers crumble the sausage meat into a bowl so to look like ground meat. Add the almonds and stir well.
Preheat the oven to 180°C.
Cut each phyllo sheet, lengthwise, into half so to have two strips for each sheet. Brush each one of the pastry strips on one side with some oil. Put 1-2 tbsp of the filling on the narrow side of the pastry strip. Turn the sides of the pastry strip slightly inwards so to seal the filling and then roll up into a roll. In total we have to prepare 20-22 rolls.
Brush with some oil a shallow oven dish. Arrange the flogeres in the dish the one next to the other leaving a bit of space between them (you might need to use two oven dishes). Sprinkle on top with the sesame seeds and bake for about 25-30 minutes, until golden brown.
In the meantime, put together in a bowl the zest and the juice of the orange, the lemon juice, the oil, the cream cheese, salt and pepper. Using a whisk beat the ingredients vigorously to blend well and become creamy and smooth.
Cover the bowl with some cling film and leave the dip in the fridge until you will need it.
Serve the flogeres on a platter while they are still hot (or at room temperature) along with the orange flavoured dip served separately in a bowl.
Amateur Cook Professional Eater
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