The phyllo pastry cups with sausage and lentils offer an alternative idea for serving sausage with lentils for New Year’s Eve. To make this recipe, I baked the phyllo pastry cups in the oven, then filled them with lentils and diced sausage. Crunchy and tasty, these cups will look great on your table!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 12 cups
Ingredients
- 3 sheets phyllo pastry
- 10.5 oz cooked lentils
- to taste onion
- 1 leaf bay
- 1 tbsp tomato sauce
- 1 carrot
- 1 stalk celery
- 1 pre-cooked sausage
- to taste extra virgin olive oil
- to taste salt
Tools
- Muffin Pan
Steps
To make the phyllo pastry cups with sausage and lentils, layer the three sheets of phyllo pastry, brushing each layer with extra virgin olive oil. Then cut 12 squares about 5 inches each.
Place each phyllo pastry square into the muffin pan, pressing well to adhere to the molds and form cups.
Bake in a preheated oven at 400°F for 10 minutes until golden. Then remove and let cool.
Cook the sausage following the package instructions. Once cooked, let it cool, then remove it from the package, peel off the skin, slice it and then cut into cubes.
Chop onion, carrot, and celery, place them in a pan with a drizzle of extra virgin olive oil, and sauté for a couple of minutes over medium heat.
Add the previously rinsed lentils, bay, and tomato sauce, cover with water and cook. Add salt at the end of cooking.
Fill the phyllo pastry cups with lentils and sausage. Serve and enjoy!
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