Bolognese Phyllo Hand Pies

Prep time: 15min
Total time: 60min
Serves: 6
1/2 lb
lean ground beef
250 g
mild Italian sausage, casing removed (about 5 oz/150 g)
slices Sensations by Compliments Genoa Salami, chopped
garlic cloves, minced
1 tsp
dried oregano
5 mL
1 1/4 cups
reduced sodium tomato sauce, divided
300 mL
1/4 cup
Parmesan cheese
60 mL
2 tbsp
30 mL
phyllo sheets
1/4 cup
olive oil
60 mL
Per serving: 2 hand pies
26 g
saturated fat
7 g
23 g
4 g
22 g
55 mg
3 g
970 mg


  1. Heat large skillet set over medium heat. Cook ground beef, sausage, salami, garlic and oregano 8 to 10 min. or until beef is browned and cooked through. Stir in 1/2 cup (125 mL) tomato sauce; cook 2 min. Remove from heat; cool completely. Stir in Parmesan cheese and breadcrumbs.

  2. Preheat oven to 375°F (190ºC). Lay 1 sheet phyllo on work surface with a long side closest to you; lightly brush with oil (keep remaining sheets covered with a damp towel). Top with 1 more sheet of phyllo, brushing lightly with oil. Cut across the length into 4 strips, each about 4-in. (10-cm) wide. Place two heaping tablespoons of meat mixture two inches from the bottom end of each strip. Fold over right bottom corner of phyllo to form a triangle, enclosing filling. Continue to fold up the phyllo strip in triangles, like folding up a flag. Continue with remaining strips of dough to form 3 more pies. Place filled phyllo triangles on parchment-lined baking sheet, covering with damp towel. Repeat process twice more with remaining phyllo and filling to make 8 more pies (total of 12 pies). Brush tops of pies with oil.

  3. Bake on lined baking sheet 15 to 18 min., or until pastry is golden brown. Cool 5 min. before serving with remaining tomato sauce.