Turkey, Camem­bert and Cran­berry Sausage Rolls

Makes 30, Prep and Cook: 1 hour, 45 mins

New Idea - - New Food Ideas -

5 sheets frozen puff pas­try, thawed 1 egg, lightly beaten Tomato chut­ney, to serve

FILL­ING 1 tblsp olive oil 2 onions, finely chopped 2 cloves gar­lic, crushed 500g turkey mince 500g sausage mince 3 cups fresh bread­crumbs 2 egg yolks 125g camem­bert cheese, cut into

1cm pieces ½ cup cran­berry sauce ½ cup finely chopped fresh pars­ley

1 To make fill­ing, heat oil in a medium, non-stick fry­ing pan over a medium heat. Add onions and gar­lic. Cook, stir­ring oc­ca­sion­ally, un­til soft. Trans­fer to a large bowl. Al­low to cool slightly. 2 Add re­main­ing in­gre­di­ents. Sea­son with salt and pep­per. Use your hands to mix well. 3 Us­ing a dis­pos­able pip­ing bag, cut an open­ing 6cm up from the tip. Fill bag with one-third of the fill­ing. Twist top. 4 Place pas­try, in a sin­gle layer, on a clean bench. Cut each in half length­ways. Pipe fill­ing down one long edge of each piece, re­fill­ing bag as nec­es­sary. Roll up to en­close fill­ing. Brush egg evenly over rolls. 5 Cut each roll into three equal pieces. Place seam-side down, on three large oven trays lined with bak­ing pa­per. 6 Cook two trays in a hot oven (200C) for about 25 to 30 min­utes, or un­til cooked through and golden brown. Re­peat with re­main­ing tray. 7 Serve warm sausage rolls with chut­ney.

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