Sausage Pastries: Moroccan Menu, Appetizers

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by Heather Harris Brady

Semolina flour is a predominant ingredient in many Moroccan dishes, and these are no exception. The dough is soft and a bit chewy, a nice complement to the sausage inside. You can use the traditional spicy lamb sausage if you can get it, hot italian sausage like me, veggies and cheese – anything really!

Sausage Pastries, Makes about eight 3″ pastries

  • 1/2 c. nonfat plain yogurt
  • 1/3 c. warm water
  • 1 pkg. quick-rise yeast
  • 1 T. sugar
  • 1/2 c. all-purpose flour
  • 1-1/2 c. all-purpose flour (or replace 1/2 c. of this flour with a seasoned corn flour)
  • 1 c. semolina pastry flour
  • 1 c. sausage, browned and cooled

Combine the first four ingredients together and set aside for 20 minutes.

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Stir in all the rest of the ingredients except the sausage and stir until it cleans the side of the bowl. Let rise until doubled.

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Punch down the dough and turn it out onto a lightly floured board. Divide it into eight golf-ball sized pieces. Take the first piece and divide it in two.

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Roll out each into a 3″ circle, add a spoon of sausage and seal the edges.

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When you’ve rolled them all out, heat up a cast iron pan (but don’t grease it). Put the patties in and let them brown well, then turn and do the other side.

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I tipped mine up along the sides of the pan to make sure the edges all cooked through as well. These go well with wine and would be great with beer. If you want to dress them up add a dipping cup of harissa on the side.

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One year ago: Candied Citron

Two years ago: Finnish Teaspoon Cookies (My favorite!)

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