Seal and Mushroom Pastries Recipe
Written by Ryan Woodford (CyberSpike)
# 12 oz. Cleaned Boneless Seal Meat cut into _ " cubes.
# 4 oz. Chantrell Mushrooms, Diced
# 1 Spanish Onion, finely diced
# 1 Clove Minced Garlic
# 1 Cup Red Wine
# 1 Tbsp. Flour mixed with
# 1/8 Cup of Water for Thickening
# 1 pkg. Phyllo Pastry
# 2 Tbsp. Dried Bread Crumbs
# 1 Cup Butter
Marinade the seal with wine, garlic, onion & mushrooms for 1 hour. Melt 1 cup of butter. Brown the seal meat in the second cup of butter, adding all the marinade ingredients.
Let the seal meat cool. Unwrap the phyllo pastry and cut in half horizontally. Separate the sheets, spread with the melted butter, sprinkle lightly with bread crumbs, continue until 3 layers. Place 4 oz. Of mix in lower centre of pastry and fold into triangles, making sure there are no holes to let filling escape.
Brush package with butter & bake in 375 degree oven for 15 minutes or until pastry is golden brown. Serve with garnish of potato crisp, red onion, and cranberries or partridgeberries.