Adapted from a recipe of "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 8 people):
2 puff pastry sheets
200gr. of spicy sausages
200gr. of Feta cheese (preferably of goat's milk), coarsely crumbled or cut in small cubes
16 cherry tomatoes, cut in half
200gr. of mushrooms, finely chopped
1/2 glass of white dry wine
1 tbsp of finely chopped flat-leaf parsley
2-3 tbsp of olive oil
salt
pepper
fresh rocket leaves to garnish
Method:
Preheat the oven to 200°C.
Peel the membrane off the sausages and break into small pieces.
In a large non-stick frying pan warm the oil in medium-high heat and sauté the mushrooms for about 10 minutes, stirring frequently, until they are tender and their liquid is evaporated.
Add the chopped sausages in, sauté for 2-3 more minutes and pour over with the wine. Leave the alcohol and the pan juices to evaporate and season with salt and pepper. Mix in the parsley and stir. Take off the heat and leave aside to cool.
Lay with baking paper two shallow oven trays and place a pastry sheet on each. Cut each pastry in four equal pieces and lightly turn their edges inwards so to create a side,so to look like a tart.
Divide the sausage filling on each pastry and place on top the tomatoes and the feta cheese.
Put in the oven and bake for about 20-25 minutes or until the pastry is nicely puffed and the tomatoes with the cheese lightly coloured.
2 puff pastry sheets
200gr. of spicy sausages
200gr. of Feta cheese (preferably of goat's milk), coarsely crumbled or cut in small cubes
16 cherry tomatoes, cut in half
200gr. of mushrooms, finely chopped
1/2 glass of white dry wine
1 tbsp of finely chopped flat-leaf parsley
2-3 tbsp of olive oil
salt
pepper
fresh rocket leaves to garnish
Method:
Preheat the oven to 200°C.
Peel the membrane off the sausages and break into small pieces.
In a large non-stick frying pan warm the oil in medium-high heat and sauté the mushrooms for about 10 minutes, stirring frequently, until they are tender and their liquid is evaporated.
Add the chopped sausages in, sauté for 2-3 more minutes and pour over with the wine. Leave the alcohol and the pan juices to evaporate and season with salt and pepper. Mix in the parsley and stir. Take off the heat and leave aside to cool.
Lay with baking paper two shallow oven trays and place a pastry sheet on each. Cut each pastry in four equal pieces and lightly turn their edges inwards so to create a side,so to look like a tart.
Divide the sausage filling on each pastry and place on top the tomatoes and the feta cheese.
Put in the oven and bake for about 20-25 minutes or until the pastry is nicely puffed and the tomatoes with the cheese lightly coloured.
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