Turkey, stuff­ing and cran­berry sausage puffs

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50 MIN­UTES | MAKES 15 | EASY

turkey thigh mince 350g sage and onion stuff­ing 200g dried cran­ber­ries 3 tbsp, chopped puff pas­try 500g pack english mus­tard 1 tbsp cran­berry sauce 1Ω tbsp egg 1, beaten black onion seeds (nigella seeds) 1 tbsp

• Put the turkey mince, stuff­ing, dried cran­ber­ries and some sea­son­ing into a bowl and mix well.

• Heat the oven to 200C/fan 180C/gas 6. Roll the block of pas­try to a 50 x 30cm rec­tan­gle and cut into 15 10 x 10cm squares. Brush a lit­tle mus­tard into the mid­dle of one square and put 1Ω tbsp of mince and stuff­ing mix­ture in the mid­dle. Make an in­dent in the stuff­ing and put 1 tsp of cran­berry sauce. Fold the four cor­ners into the mid­dle, mak­ing a loose par­cel, and seal lightly at the top. Trans­fer to a bak­ing-pa­per-lined tray, brush with beaten egg and sprin­kle with onion seeds. Re­peat with the re­main­ing dough and fill­ing. At this stage you can freeze th­ese on the tray and, once frozen, trans­fer to freezer bags. To serve, de­frost in the fridge overnight.

• Bake for 15-20 min­utes un­til puffed and golden. Cool on a wire rack and eat warm with more cran­berry sauce.

PER SERV­ING 200 KCALS | FAT 11.6G SAT­U­RATES 5G | CARBS 15.2G | SUG­ARS 1.9G FI­BRE 1.1G | PRO­TEIN 8.2G | SALT 0.5G

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