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Phyllo Triangles

1 1/2 pounds ground lean pork
1 small onion, chopped
2 garlic cloves, chopped
1-1/2 tsp salt
1/4 tsp celery salt
1/4 tsp ground cloves
10 large fresh sage leaves, chopped
freshly ground black pepper
1/2 cup water
3 medium potatoes, boiled and mashed
1 pkg. phyllo dough
melted butter

Cook pork, onion, garlic, salt, celery salt, cloves, sage, pepper
and water over medium heat, stirring occasionally, until meat loses
its red color and some of the liquid has evaporated. Cover and cook
about 45 minutes on low heat. Mix mashed potatoes into meat mixture
and let cool. Preheat oven to 200 C (400 F).

Remove six phyllo sheets from the package and cut in half lengthwise.
Pile halves together and cover with waxed paper to keep from drying
out. Place one phyllo sheet half on top of the waxed paper and
brush one side lengthwise with butter. Fold in half lengthwise.

Place a heaping teaspoon of filling at the top of the phyllo and
fold the phyllo over the filling from right corner to left side
forming a triangle, flattening the filling a bit. Then fold the
left corner straight down to make another triangle. Then fold the
left corner to the right side, then the right corner straight down.
Keep folding into triangles until you reach the end of the strip.
Brush remaining phyllo edge with butter and fold under. Brush
tourtiere "package" with butter and place on a baking sheet.

Repeat with remaining phyllo sheets and filling until you have used
all the filling or have as many phyllo tourtieres as you want. If
you want a simpler design than triangles, simply put the filling
at the top of the phyllo strip and fold over and over, tucking in
the edges, to achieve a rectangle-shaped package.

Bake at 200 C (400 F) until golden and crisp, about 10 to 15 minutes.
Serve warm with onion marmalade.

Makes about 36 to 40 tourtieres.


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