Lamb Sausage Rolls
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Lamb Sausage Rolls
Photography by Matthew Kimura
This recipe makes 60 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 66 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 3 g |
| fibre | 0 |
| chol | 23 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vi A | 3 |
| folate | 5 |
Guests will love the orange and fennel flavours of these two-bite rolls.
Ingredients
- 2 eggs
- 1/4 cup fresh bread crumbs, toasted
- 1/4 cup minced onions
- 1 clove garlic, minced
- 2 tbsp chopped fresh parsley
- 2 tsp crushed fennel seeds
- 1 tsp grated orange rind
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1/4 tsp pepper
- 1 lb ground lamb or lean ground beef
- Quick Puff pastry, or 1 pkg (450 g) frozen butter puff pastry, thawed
- 2 tbsp 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.
Source : Holiday Baking: 2006
- Keywords : Appetizers; Bake; Cocktail Party; Lamb; Puff pastry;
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