Lamb Sausage Rolls
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Guests will love the orange and fennel flavours of these two-bite rolls
Servings: 60 pieces
Ingredients:
Lamb Sausage Rolls
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece: about | - |
| cal | 66 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 3 g |
| fibre | trace |
| chol | 23 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vi A | 3% |
| folate | 5% |
Suggested Recipes
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2 eggs
1/4 cup (50 mL) bresh bread crumbs, toasted
1/4 cup (50 mL) micned onion
1 clove garlic, minced
2 tbsp (25 mL) chopped fresh parsley
2 tsp (10 mL) crushed fennel seeds
1 tsp (5 mL) grated orange rind
1/2 tsp (2 mL) each salt and ground coriander
1/4 tsp (1 mL) pepper
1 lb (500 g) ground lamb or lean ground beef
Quick Puff pastry recipe (link below), or 1 pkg (450 g) frozen butter puff pastry, thawed
2 tbsp (35 mL) Dijon mustard
1 egg yolk
Preparation:
Recipe for Quick Puff Pastry
Line baking sheet with parchment paper or leave ungreased; set aside.
In large bowl, mix eggs, bread crumbs, onion, garlic, parsley, fennel seeds, orange rind, salt, coriander and pepper; mix in lamb. Set aside.
Divide pastry in half. On lightly floured surface, roll out each half into 10-inch (25 cm) square; cut each into 3 equal strips. Brush with mustard. Evenly spoon filling along center of each strip. Fold pastry over filling; press edge to seal.
Arrange rolls, seam side down, on prepared pan. Cover and chill until firm, about 25 minutes. On board, cut each roll into 10 pieces; return to pan. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks.)
In small bowl, whisk egg yolk with 1 tbsp (1 mL) water; brush over rolls. Bake in 450 F (230 C) oven until puffed and golden about 20 minutes, 25 minutes if frozen.
Watch the Test Kitchen's Quick Puff Pastry Technique: Click anywhere on the video below to begin playing.
Line baking sheet with parchment paper or leave ungreased; set aside.
In large bowl, mix eggs, bread crumbs, onion, garlic, parsley, fennel seeds, orange rind, salt, coriander and pepper; mix in lamb. Set aside.
Divide pastry in half. On lightly floured surface, roll out each half into 10-inch (25 cm) square; cut each into 3 equal strips. Brush with mustard. Evenly spoon filling along center of each strip. Fold pastry over filling; press edge to seal.
Arrange rolls, seam side down, on prepared pan. Cover and chill until firm, about 25 minutes. On board, cut each roll into 10 pieces; return to pan. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks.)
In small bowl, whisk egg yolk with 1 tbsp (1 mL) water; brush over rolls. Bake in 450 F (230 C) oven until puffed and golden about 20 minutes, 25 minutes if frozen.
Watch the Test Kitchen's Quick Puff Pastry Technique: Click anywhere on the video below to begin playing.
Additional Information
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Source
Holiday Baking: 2006
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