Organic turkey sausage meat pastry puffs
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These sumptuous turkey canapés from Lisa Allen, complete with a homemade brown sauce recipe, would make a glorious Christmas snack, but can indeed be enjoyed year-round for those who don't like to confine turkey to the festive period. If you don't own a mincer, ask your butcher to mince the various meats for you.
First published in 2015
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Ingredients
Metric
Imperial
Turkey pastry puffs
- 375g of turkey leg, organic, boned weight, with fat
- 65g of turkey breast, organic, with fat
- 140g of pork belly, organic, skin removed
- 150g of streaky bacon, organic
- 75g of white breadcrumbs, fresh
- 75g of onion, finely diced
- 1/2 garlic clove
- 1 tbsp of parsley, chopped
- 15ml of clarified butter
- 300g of puff pastry
Brown sauce
- 500g of tomatoes
- 112g of cooking apples, peeled, cored and finely chopped
- 700ml of water
- 225g of onion, finely chopped
- 15g of ginger
- 100ml of red wine vinegar
- 50g of dried apricots
- 1 bay leaf
- 1/2 star anise
- 2 cloves
- 1/2 chilli
- 2 pinches of white pepper
- 1/4 tsp salt
- 5 juniper berries
- 12 fennel seeds
- 1/4 tsp allspice
- 4 tsp Worcestershire sauce
- 4 tsp black treacle
SAVE RECIPE
Method
1
To begin, make the brown sauce. Score the tomatoes and blanch in boiling water to loosen the skins. Plunge into iced water to cool then remove the seeds and skins. Roughly chop the remaining flesh
- 500g of tomatoes
2
Sweat the onions without colour in a large pan, then add the remaining ingredients (except the vinegar)
- 224g of onion, finely chopped
- 112g of cooking apples, peeled, cored and finely chopped
- 700ml of water
- 14g of ginger
- 1 bay leaf
- 50g of dried apricots
- 1/2 star anise
- 2 cloves
- 1/2 chilli
- 2 pinches of white pepper
- 1/4 tsp salt
- 5 juniper berries
- 12 fennel seeds
- 1/4 tsp allspice
- 4 tsp Worcestershire sauce
- 4 tsp black treacle
3
Slowly reduce the chutney, then add the vinegar and reduce to a thick sauce consistency. Place the contents of the pan into a liquidiser, process until smooth then pass through a fine chinois
- 100ml of red wine vinegar
4
To make the turkey pastry puffs, sweat the onion and garlic in the clarified butter until soft. Remove from the pan and leave to cool
- 1/2 garlic clove
- 75g of onion, finely diced
- 15ml of clarified butter
5
Pass all of the meats through a mincer and mix to thoroughly combine with the breadcrumbs and parsley. Season with a couple of pinches of salt
- 1 tbsp of parsley, chopped
- 375g of turkey leg, organic, boned weight, with fat
- 65g of turkey breast, organic, with fat
- 140g of pork belly, organic, skin removed
- 150g of streaky bacon, organic
- 75g of white breadcrumbs, fresh
6
Make a small patty out of the mixture and fry in a pan until cooked through. Taste for seasoning, and all more salt to the raw mix if needed
7
Roll a sheet of puff pastry out to a 40cm x 18cm rectangle. Place 425g of the mincemeat in the middle and spread out evenly
- 300g of puff pastry
8
Roll up the pastry lengthways, as you would a Swiss roll, then set aside in the fridge to set for at least 30 minutes
9
Preheat the oven to 180°C/gas mark 4
10
Cut the roll into eight pieces and flatten each one slightly between your hands to create pinwheels
11
Place on a baking tray lined with greaseproof paper and bake for 8–10 minutes, until golden. Serve warm or cool with the brown sauce. Extra brown sauce will keep for up to 1 week in an airtight container in the fridge
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