These sumptuous turkey canapés from Lisa Allen, complete with a homemade brown sauce recipe, would make a glorious Christmas snack, but can indeed be enjoyed year-round for those who don't like to confine turkey to the festive period. If you don't own a mincer, ask your butcher to mince the various meats for you.
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To begin, make the brown sauce. Score the tomatoes and blanch in boiling water to loosen the skins. Plunge into iced water to cool then remove the seeds and skins. Roughly chop the remaining flesh
500g of tomatoes
Sweat the onions without colour in a large pan, then add the remaining ingredients (except the vinegar)
224g of onion, finely chopped
112g of cooking apples, peeled, cored and finely chopped
700ml of water
14g of ginger
1 bay leaf
50g of dried apricots
1/2 star anise
2 pinches of white pepper
1/4 tsp salt
5 juniper berries
12 fennel seeds
1/4 tsp allspice
4 tsp Worcestershire sauce
4 tsp black treacle
Slowly reduce the chutney, then add the vinegar and reduce to a thick sauce consistency. Place the contents of the pan into a liquidiser, process until smooth then pass through a fine chinois
100ml of red wine vinegar
To make the turkey pastry puffs, sweat the onion and garlic in the clarified butter until soft. Remove from the pan and leave to cool
1/2 garlic clove
75g of onion, finely diced
15ml of clarified butter
Pass all of the meats through a mincer and mix to thoroughly combine with the breadcrumbs and parsley. Season with a couple of pinches of salt
1 tbsp of parsley, chopped
375g of turkey leg, organic, boned weight, with fat
65g of turkey breast, organic, with fat
140g of pork belly, organic, skin removed
150g of streaky bacon, organic
75g of white breadcrumbs, fresh
Make a small patty out of the mixture and fry in a pan until cooked through. Taste for seasoning, and all more salt to the raw mix if needed
Roll a sheet of puff pastry out to a 40cm x 18cm rectangle. Place 425g of the mincemeat in the middle and spread out evenly
300g of puff pastry
Roll up the pastry lengthways, as you would a Swiss roll, then set aside in the fridge to set for at least 30 minutes
Preheat the oven to 180°C/gas mark 4
Cut the roll into eight pieces and flatten each one slightly between your hands to create pinwheels
Place on a baking tray lined with greaseproof paper and bake for 8–10 minutes, until golden. Serve warm or cool with the brown sauce. Extra brown sauce will keep for up to 1 week in an airtight container in the fridge
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