Bold orange and fennel add a hit of unexpected flavour to these bite-size rolls. If you like, substitute lean ground beef for the lamb. Thaw the puff pastry in the fridge overnight for best results.
- Prep time 35 minutes
- Total time 1 hour & 15 minutes
- Portion size 60 servings
- 2 eggs
- 1/4 cup fresh bread crumbs toasted
- 1/4 cup minced onion
- 1 clove garlic minced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons crushed fennel seeds
- 1 teaspoon grated orange zest
- 1/2 teaspoon each salt and ground coriander
- 1/4 teaspoon pepper
- 450 ground lamb
- 1 pkg frozen butter puff pastry thawed
- 2 tablespoons Dijon mustard
- 1 egg yolk
In large bowl, mix together eggs, bread crumbs, onion, garlic, parsley, fennel seeds, orange zest, salt, coriander and pepper; stir in lamb. Set aside.
On lightly floured work surface, roll out 1 sheet of the pastry into 10-inch (25 cm) square; slice into 3 equal strips. Brush 1 tsp of the mustard over each strip. Spoon one-sixth of the lamb mixture along centre of each strip. Fold pastry lengthwise over filling; press edges to seal. Repeat with remaining pastry, mustard and lamb mixture.
Arrange, seam side down, on parchment paper–lined baking sheet. Cover and refrigerate until firm, about 25 minutes. On cutting board, cut each roll crosswise into 10 pieces; return to baking sheet. (Make-ahead: Layer between waxed paper in airtight container; freeze for up to 2 weeks. Bake from frozen, adding 5 minutes to bake time.)
Whisk egg yolk with 1 tbsp water; brush over rolls. Bake in 400 F (200 C) oven until puffed and golden, about 15 minutes.
Makes 60 pieces.
Nutritional facts per piece: about
- Sodium 63 mg
- Protein 2 g
- Calories 66.0
- Total fat 5 g
- Cholesterol 23 mg
- Saturated fat 3 g
- Total carbohydrate 3 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0