Lamb and pine nut sausage rolls

Australian Women’s Weekly NZ - - CONTENTS -

Lamb and pine nut sausage rolls

MAKES 96 COCK­TAIL ROLLS PREP TIME 30 MIN­UTES COOK­ING TIME 25 MIN­UTES

1kg lamb sausage mince (buy lamb sausages and re­move the skins) 500g lamb mince 2 brown onions, finely chopped 2 gar­lic cloves, finely chopped 2 cups fresh bread­crumbs ¼ cup French mus­tard 2 ta­ble­spoons ground cumin seeds 2 ta­ble­spoons ground co­rian­der seeds 1 ta­ble­spoon dried oregano ¾ cup pine nuts, toasted and roughly chopped zest of 1 lemon 1 tea­spoon salt ½ tea­spoon pep­per 6 sheets frozen puff pas­try 1 egg, beaten with 1 ta­ble­spoon wa­ter

1 Pre­heat the oven to 200°C. Line bak­ing trays with bak­ing paper.

2 In a bowl, place all the in­gre­di­ents, ex­cept for the pas­try and egg. Us­ing your hands, work un­til well com­bined.

3 Lay the pas­try out on a work sur­face and cut each sheet in half. Work with the pas­try still a lit­tle bit firm from the freezer, as it is eas­ier to han­dle.

4 Di­vide the sausage mix­ture into 12 pieces and place a piece length­ways on each pas­try half-sheet. Fold the 2 pas­try sides over the sausage mix­ture and gen­tly press to join.

5 Turn the rolls over and cut each into 8 pieces us­ing a sharp knife. Place the sausage rolls seam side down on the bak­ing trays. Brush the pas­try with the beaten egg.

6 Bake for 20-25 min­utes, un­til the pas­try is puffed and golden.

Ris­soles

SERVES 4 PREP TIME 15 MIN­UTES COOK­ING TIME 20 MIN­UTES

500g beef mince 1 egg, lightly beaten ½ cup grated tasty cheese 2 large gar­lic cloves, crushed 1 medium car­rot, grated 1 onion, grated 1 cup fresh bread­crumbs 2 ta­ble­spoons Di­jon mus­tard ¼ cup tomato sauce ¼ tea­spoon salt ¼ tea­spoon pep­per 1 tea­spoon oil, for fry­ing

1 Pre­heat the oven to 180°C.

2 In a bowl, com­bine all the in­gre­di­ents, ex­cept the oil. Us­ing your hands, mix thor­oughly. Form into 8 equal pat­ties.

3 Heat an oven­proof fry­pan over medium-high heat, add the oil and brown the ris­soles on both sides. Place the pan into the oven and bake for 20 min­utes, or un­til the ris­soles are golden brown and cooked through.

Cot­tage pie

SERVES 6 PREP TIME 30 MIN­UTES COOK­ING TIME 1 HOUR

4 waxy pota­toes, such as Agria (about 800g) 50g but­ter ⅓ cup (80ml) milk 1 tea­spoon salt 1 tea­spoon veg­etable oil 2 brown onions, chopped 2 medium car­rots, diced 3 cel­ery stalks, diced 750g lean beef mince ½ cup tomato paste ¼ cup plain flour 1 cup (250ml) beef stock ground black pep­per

1 Pre­heat oven to 180°C. Peel the pota­toes and boil in a large pot of salted wa­ter un­til ten­der. Drain and mash im­me­di­ately with half the but­ter, the milk and half the salt. Set aside.

2 In a large fry­pan, heat the oil over a medium-high heat and add the onion, car­rot and cel­ery. Sauté for 5 min­utes or un­til trans­par­ent and fra­grant. Add the beef and cook for a fur­ther 6-8 min­utes, stir­ring and break­ing up any lumps with a spoon, un­til all the meat has browned.

3 Add the tomato paste and sauté for a fur­ther minute. Sprin­kle the flour over the meat mix­ture and stir to mix through. Stir in the stock, a lit­tle at a time, un­til all in­cor­po­rated. The meat mix­ture should be a lovely dark brown colour, and the gravy will be rich. Sea­son with re­main­ing salt and pep­per to taste.

4 Place the meat mix­ture into a medium oven­proof dish. Care­fully spread the mashed potato over the top and rough it up with a fork – this will help to cre­ate lovely crispy bits on top. Dot the top with the re­main­ing but­ter.

5 Bake for 30-40 min­utes, or un­til the top is a deep golden brown.

Ris­soles

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