Organic turkey sausage meat pastry puffs


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Turkey pastry puffs

Brown sauce

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
  • 100ml of red wine vinegar
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 all 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
  • 300g of puff pastry
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 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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