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Prep Time
15 mins
Total Time
1 h
Serves
6

Ingredients

1/2 lb
lean ground beef
250 g
1
mild Italian sausage, casing removed (about 5 oz/150 g)
8
slices Sensations by Compliments Genoa Salami, chopped
2
garlic cloves, minced
1 tsp
dried oregano
5 mL
1 1/4 cups
reduced sodium tomato sauce, divided
300 mL
1/4 cup
Parmesan cheese
60 mL
2 tbsp
breadcrumbs
30 mL
6
phyllo sheets
1/4 cup
olive oil
60 mL

Method

Step 1
Heat large skillet set over medium heat. Cook ground beef, sausage, salami, garlic and oregano 8 to 10 min. or until beef is browned and cooked through. Stir in 1/2 cup (125 mL) tomato sauce; cook 2 min. Remove from heat; cool completely. Stir in Parmesan cheese and breadcrumbs.
Step 2
Preheat oven to 375°F (190ºC). Lay 1 sheet phyllo on work surface with a long side closest to you; lightly brush with oil (keep remaining sheets covered with a damp towel). Top with 1 more sheet of phyllo, brushing lightly with oil. Cut across the length into 4 strips, each about 4-in. (10-cm) wide. Place two heaping tablespoons of meat mixture two inches from the bottom end of each strip. Fold over right bottom corner of phyllo to form a triangle, enclosing filling. Continue to fold up the phyllo strip in triangles, like folding up a flag. Continue with remaining strips of dough to form 3 more pies. Place filled phyllo triangles on parchment-lined baking sheet, covering with damp towel. Repeat process twice more with remaining phyllo and filling to make 8 more pies (total of 12 pies). Brush tops of pies with oil.
Step 3
Bake on lined baking sheet 15 to 18 min., or until pastry is golden brown. Cool 5 min. before serving with remaining tomato sauce.

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Characteristics

Kid-Friendly Main Dish Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 2 hand pies
Calories:
410
Fat:
26 g
Saturated Fat:
7 g
Carbs:
23 g
Fibre:
3 g
Sugar:
4 g
Cholesterol:
55 mg
Protein:
22 g
Potassium:
970