Vegan blood sausage and apple filled phyllo sachets
These stuffed sachets are crunchy on the outside and with a mellow and very tasty filling that stands out for the delicious combination of flavors created by the vegan blood sausage together with the sweet, lively notes of the tender roasted apple.
Due to its delicate characteristics, this is an ideal recipe to enjoy its unique warm notes on special occasions, because despite how easy they are to prepare, they provide the table and the menu with an original, eye-catching touch with an exquisite and refined flavor.
Regarding their nutritional properties, these sachets are rich in proteins, fiber, flavonoids, allicin, alliin, malic acid, carbohydrates, terpenoids , omega 3 and omega 6 fatty acids, vitamins A, C, E, K and group B (B1, B2, B3, B5, B6 and B9 or folic acid); sulfur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and zinc.
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- Step 1Peel the onion, cut it into small cubes and set aside.
- Step 2Wash the apple, peel it and cut it into small cubes as well. Set aside.
- Step 3Put the oil to heat in a pan and, when it is warm, add the onion and let it cook over low heat for 5 minutes.
- Step 4Next add the apple and pine nuts and let everything cook for 5 more minutes.
- Step 5After this time, add the crumbled blood sausage, the salt and the pepper, stir everything and cook for another 5 minutes. After this time, remove from the fire and set aside.
- Step 6We wash the leek layer, dry it, and cut it into thin strips (about 4 mm or 5 mm ) which we will use to tie the little bags. Set aside.
- Step 7We spread the filo pastry sheets on a smooth, clean surface, cut each one into 4 pieces and form as many three-layer squares as we want to prepare little bags; if there is any filo pastry left over, we reserve it for another preparation, brushing each of the layers with a little water so that they adhere well to each other.
- Step 8Place a tablespoon of filling in the center of each of the squares, take the four ends of the dough and put them together so that the filling does not come out. Twist the ends a little and tie the sachets with a strip of leek, making a bow or a knot.
- Step 9Preheat the oven to 160 °C. Place the pastries in an ovenproof dish lightly greased with oil or on a baking tray lined with parchment paper and brush them with a little oil. Once the oven is hot, place the dish or tray in the oven and bake for 20 minutes, until lightly golden brown, being careful not to burn them. When the pastries are lightly golden, remove them from the oven and serve.