Guests will love the orange and fennel flavours of these two-bite rolls.
- Portion size 60 servings
- Credits : Holiday Baking: 2006
- 1 lb ground lamb
- 1 lb lean ground beef
- 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 rind
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon pepper
- Quick Puff Pastry or 1 pkg (450 g) frozen butter puff pastry, thawed
- 2 tablespoons Dijon mustard
- 1 egg yolk
MethodRecipe 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.
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
- Fibre 0.0
- Folate 5.0
- Sodium 0.0
- Sugars 0.0
- Calcium 1.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 0.0
- Vitamin C 0.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0