Organic turkey sausage meat pastry puffs recipe

These organic turkey canapés from top chef Lisa Allen come complete with a homemade brown sauce recipe. They will make a glorious Christmas snack, but can indeed be enjoyed year-round. Lisa uses good quality organic turkey and pork for the filling, and you can ask your butcher to mince these for you if you don’t have a mincer at home.

Ingredients (serves 8)

For the turkey pastry puffs

375g of organic turkey leg, boned weight, with fat

65g of organic turkey breast, with fat

140g of organic pork belly, skin removed

150g of organic streaky bacon

75g of organic white breadcrumbs, fresh

75g of organic onion, finely diced

1/2 an organic garlic clove

1tbsp of organic parsley, chopped

15ml of organic clarified butter

300g of organic puff pastry

For the brown sauce

500g of organic tomatoes

110g of organic cooking apples, peeled, cored and finely chopped

700ml of water

225g of organic onion, finely chopped

15g of organic ginger

100ml of organic red wine vinegar

50g of organic dried apricots

1 organic bay leaf

1/2 organic star anise

2 organic cloves

1/2 organic chilli

2 pinches of organic white pepper

¼tsp salt

5 organic juniper berries

12 organic fennel seeds

¼tsp organic allspice

4tsp organic Worcestershire sauce

4tsp organic black treacle

Method

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.

Sweat the onions without colour in a large pan, then add the remaining ingredients (except the vinegar).

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.

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.

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.

Make a small patty out of the mixture and fry in a pan until cooked through. Taste for seasoning, and add more salt to the raw mix if needed.

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.

Roll up the pastry lengthways, as you would a Swiss roll, then set aside in the fridge to set for at least 30 minutes.

Preheat the oven to 180°C/gas mark 4.

Cut the roll into eight pieces and flatten each one slightly between your hands to create pinwheels.

Place on a baking tray lined with greaseproof paper and bake for eight to ten minutes, until golden. Serve warm or cool with the brown sauce. Extra brown sauce will keep for up to a week in an airtight container in the fridge.

Recipe by Lisa Allen for The Organic Trade Board’s ‘Organic. Naturally Different’ campaign, courtesy of greatbritishchefs.com