Seal & Mushroom Pastries

Seal meat is extremely rich in iron, and contains more Omega 3 fatty acids than many other meats. From the Canadian Sealers Association.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 12  ounces  seal meat, cut in small cubes
• 1⁄2 cup red wine
• 1  garlic clove, minced
• 1  Spanish onion, finely diced
• 4  ounces mushrooms, Diced
• 1⁄2 cup butter
• 1  tablespoon flour, mixed with
• 1⁄8 cup water (for Thickening)
• 12  sheets phyllo pastry
• 2  tablespoons  dried breadcrumbs

Directions

1. Preheat oven to 375.
2. Marinade the seal with wine, garlic, onion & mushrooms for 1 hour.
3. Brown the seal meat 1/4 cup butter, adding all the marinade ingredients and the water and flour mixture.
4. Let the seal meat cool.
5. Melt remaining 1/4 cup butter.
6. Unwrap the phyllo pastry and cut in half horizontally. Separate the sheets, spread with the melted butter, and sprinkle lightly with bread crumbs. Continue until for 3 layers.
7. Place a small mound of the meat mixture in the lower centre of the pastry stack and fold pastry into a triangle. Brush package with butter.
8. Bake for 15 minutes or until pastry is golden brown.
9. Serve with garnish of red onion or cranberries.