Serve these herby stuffing rolls instead of the more usual sausage rolls at your next drinks party. And for a festive touch, swap chicken mince with turkey mince at Christmas time.
|1||Onion, finely chopped|
|1 stalk||Celery, finely chopped|
|1||Red capsicum, finely chopped|
|2 cloves||Garlic, crushed with 1 tsp sea salt|
|1 small knob||Ginger, finely grated|
|1 Tbsp||Chopped thyme, and 1Tbsp chopped sage, or use 1Tbsp mixed dry herbs (Main)|
|1 tsp||Smoked paprika|
|1 Tbsp||Duck fat, or butter|
|1||Granny Smith apple, grated|
|1||Orange, zest and juice|
|300 g||Chicken mince, or use turkey mince (Main)|
|1 cup||Breadcrumbs, freshly toasted, a large cupful (Main)|
|100 g||Fresh pecans, chopped, or use walnuts (Main)|
|1 handful||Chopped parsley (Main)|
|2||Eggs, 1 for the mix, 1 whisked for an egg wash|
|2 sheets||Flaky puff pastry (Main)|
|1 sprinkle||Sesame seeds|
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- Gently fry finely chopped onion, celery and capsicum with the garlic, ginger, herbs, smoked paprika and a good grind of fresh black pepper in the duck fat or butter until soft and fragrant.
- Add grated apple and the orange zest and juice and fry for a minute to incorporate. Leave to cool then add chicken (or turkey) mince, fresh toasted breadcrumbs, chopped pecans or walnuts, parsley and egg. Mix well.
- Lightly roll out pastry to make thinner rectangular sheets. Cut them in half lengthwise, add stuffing mix down the middle of each, egg wash and roll up. Egg wash the outsides, cut into small sausage rolls, prick and sprinkle with sesame seeds and sea salt, or pepper. Bake in a hot oven until golden and crisp.