Organic turkey sausage meat pastry puffs
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.
Ingredients
Metric
Imperial
Turkey pastry puffs
- 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
- 75g of onion, finely diced
- 1/2 garlic clove
- 1 tbsp of parsley, chopped
- 15ml of clarified butter
- 600g of puff pastry
Brown sauce
- 500g of tomatoes
- 112g of cooking apples, peeled, cored and finely chopped
- 700ml of water
- 225g of onion, finely chopped
- 15g of ginger
- 100ml of red wine vinegar
- 50g of dried apricots
- 1 bay leaf
- 1/2 star anise
- 2 cloves
- 1/2 chilli
- 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
Method
- 500g of tomatoes
- 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 cloves
- 1/2 chilli
- 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
- 100ml of red wine vinegar
- 1/2 garlic clove
- 75g of onion, finely diced
- 15ml of clarified butter
- 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
Roll a sheet of puff pastry out to a 40cm x 18cm rectangle. Place half 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. Repeat with the remaining pastry and filling
Cut the roll into sixteen pieces and flatten each one slightly between your hands to create pinwheels
Place on two baking trays 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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