Appetizers: Phyllo Triangles 02 by Recipe Cottage

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	Phyllo Triangles 02

		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.