Preparation time
25–30 minutes
Cooking time
25–30 minutes
Serves
Makes 24–32 small, or 8 large
Dig in to Lyndey Milan's turkey and apple sausage rolls recipe - a delicious party starter best paired with a glass of your favourite Australian wine!
INGREDIENTS
1 tsp (5ml) extra virgin olive oil
1 tbsp (20g) butter
1 small onion, finely chopped
2 cloves garlic, finely chopped
65g pitted cherries, chopped
½ tsp ground cinnamon
½ tsp ground nutmeg
2 tsp Dijon mustard
1 tbsp fresh thyme leaves, finely chopped
1 tbsp fresh parsley, finely chopped
2 Granny Smith apples, grated (core discarded)
Salt and freshly ground black pepper, to taste
500g turkey mince
½ cup (35g) fresh breadcrumbs (approx. 2 crustless slices)
1–2 sheets ready rolled butter puff pastry
1 egg, lightly beaten
1 tbsp coriander seeds, crushed
1 tbsp fennel seeds, crushed
Tomato chutney, to serve
METHOD
1. Heat oil and butter in a large frying pan over medium-high heat. Add onion and cook for a couple of minutes until softening, then stir in the garlic, cherries and spices and cook for another 4 minutes or until onion is starting to caramelise. Mix in the mustard, then the herbs. Remove from heat.
2. Transfer to a large mixing bowl and cool. Squeeze excess moisture from apple in a tea towel. Add to onion mixture and mix well with the turkey, breadcrumbs and season with salt and pepper.
3. Lay the puff pastry sheets on a lightly floured surface. Cut each sheet in half to create 4 rectangles. Divide the turkey mixture into 4 equal portions. Shape each portion into a log and place along one long edge of each pastry rectangle. Brush the opposite edge of pastry with the beaten egg, then roll the pastry over the filling, sealing the edges tightly.
4. Place the rolls seam-side down on the prepared baking tray. Brush all over with egg wash and sprinkle with seeds. Refrigerate for 30 minutes.
5. Using a sharp knife, cut each roll into smaller pieces (about 3–4 cm long).
6. In a pre-heated oven (200ºC), bake for 20 minutes, or until the pastry is golden brown and the filling cooked through.
7. Allow the sausage rolls to cool slightly before serving with chutney.
Lyndey’s note: If your pastry is 27cm x 34cm (Careme), one sheet will make two fat logs to cut up, either into 8 large rolls or 24 small ones. If the pastry is smaller, you will need 1 ½ sheets. You could also make thinner rolls.