Seal & Mushroom Pastries
"Seal meat is extremely rich in iron, and contains more Omega 3 fatty acids than many other meats. From the Canadian Sealers Association."
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 12 ounces seal meat, cut in small cubes
- 1⁄2 cup red wine
- 1 garlic clove, minced
- 1 Spanish onion, finely diced
- 4 ounces mushrooms, Diced
- 1⁄2 cup butter
- 1 tablespoon flour, mixed with
- 1⁄8 cup water (for Thickening)
- 12 sheets phyllo pastry
- 2 tablespoons dried breadcrumbs
directions
- Preheat oven to 375.
- Marinade the seal with wine, garlic, onion & mushrooms for 1 hour.
- Brown the seal meat 1/4 cup butter, adding all the marinade ingredients and the water and flour mixture.
- Let the seal meat cool.
- Melt remaining 1/4 cup butter.
- Unwrap the phyllo pastry and cut in half horizontally. Separate the sheets, spread with the melted butter, and sprinkle lightly with bread crumbs. Continue until for 3 layers.
- Place a small mound of the meat mixture in the lower centre of the pastry stack and fold pastry into a triangle. Brush package with butter.
- Bake for 15 minutes or until pastry is golden brown.
- Serve with garnish of red onion or cranberries.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
The picanço-barreteiro (woodland shrike) is the Portguese Society for the Study of Birds "bird of the year" for 2009.
=======================================
<img src="http://i425.photobucket.com/albums/pp340/northwestgal/zwtbanner-small-1.jpg">
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif">
