Zom­bie fin­gers Drinks

Australian Women’s Weekly NZ - - CONTENTS -


1 ta­ble­spoon ex­tra vir­gin olive oil 1 large (200g) onion, chopped finely 1 clove gar­lic, crushed 1 large (180g) car­rot, grated 250g sausage mince 250g beef mince 1 egg, beaten lightly 1 ta­ble­spoon finely chopped fresh flat-leaf pars­ley 2 ta­ble­spoons tomato sauce, plus ex­tra, to serve 5 sheets puff pas­try, par­tially thawed 1 egg, beaten lightly, ex­tra 40 nat­u­ral al­monds

1 Pre­heat oven to 220°C (200°C fan-forced). Line three oven trays with bak­ing pa­per. 2 Heat oil in a medium fry pan. Add the onion, gar­lic and car­rot; cook, stir­ring, over a medium-high heat un­til soft­ened. 3 Com­bine onion mix­ture with minces, egg, pars­ley and tomato sauce in a large bowl. Sea­son to taste Mix un­til com­bined. 4 Cut each pas­try sheet into four equal strips. Place 2 ta­ble­spoons of mince mix­ture along long edge of each pas­try strip. Brush edges of pas­try lightly with some ex­tra beaten egg; roll pas­try over to en­close the fill­ing, leav­ing seam-side down. Cut each roll in half, then pinch one end of each roll to­gether to make a fin­ger­tip shape. Press an al­mond into each fin­ger­tip to form the nail and mark small lines across fin­gers to re­sem­ble wrin­kles. 5 Place the fin­gers on the pre­pared trays; brush with re­main­ing ex­tra egg. Bake for 20 min­utes or un­til golden. 6 Serve fin­gers with tomato sauce to re­sem­ble blood. Suit­able to freeze. Not suit­able to mi­crowave.

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