Makes 1 Casserole Size Pie
Here is a great seasonal family meal, filled with nutrition and fit for a fancy potluch. Don’t be frightened by the beggar’s purses either – they’re a cinch.
For the Pies
1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 pound or about 3-4 links of turkey or chicken apple sausage
2 medium tart apples, cored and chopped
3 cups purple kale, chopped coarsley
1 teaspoon freshly ground nutmeg
1 cup fresh apple cider
1 cup chicken broth
For the Beggar’s Purses
8 sheets phyllo dough
1 stick butter, melted
½ cup parmesan cheese
1 tart apple, peeled cored, and chopped fine
8 fresh chives, blanched
In a large sautÃ© pan, over medium high heat, add oil. SautÃ© onions, stirring occasionally, until translucent, 7 minutes. Add sausage, apples, and kale, cook until sausage is cooked through and greens are wilted. Add apple cider, chicken broth and season with salt and pepper. Reduce heat to medium and simmer until sauce is reduced by half. Set aside.
Cut each phyllo sheet in half to equal 16 squares in total. Make sure to cover phyllo that you’re not using with a damp cloth or paper towel.
On a flat surface, place one phyllo sheet, and brush entire surface (especially the edges) with melted butter. Place a second sheet on top in the opposite direction, creating an “X” pattern. Brush with butter again; repeat with 2 more sheets – which will equal 4 sheets in total.
In the center of the top sheet, place 1 tablespoon of apples on top, and sprinkle with parmesan cheese. Pull all the sides of the phyllo up towards the center to make a purse. Tie the top with a blanched chive. Brush outside with more melted butter. Continue until 8 purses are assembled.
Place purses on top of casserole, and bake.