|no, it is not chocolate filled...|
So if you want to make the best finger food that your partner goes crazy about then please be my guest and steal this recipe. Serve it with some spritzer and you will see the effect: It is like having the remote control for your man;) (I hope that my hubby is not going to read this entry anyway...)
The original of this recipe has been published in the Good Food Magazine, July issue.
What you will need:
half red onion
1 tsp of oil (sunflower)
300 g of lean minced pork
150g of tinned lentils
2 heaped tbs of breadcrumbs (I usually mix grated Parmesan cheese into the breadcrumbs to add flavour)
1 tsp of Dijon mustard
2 tsp of chopped tarragon
1/2 tsp of grated nutmeg
salt and pepper to taste
1 sheet of puff pastry
egg yoke mixed with milk to brush
1. Heat the oil and fry the onion in a non-stick pan for a few minutes. Leave it to cool when softened.
2. Mix the meat, lentils, egg, the spices, the mustard and the breadcrumbs in a bowl. Try to mash them together with a fork so that the lentil and the meat makes a nice filling! Add the onion and stir evenly.
3. Leave the mixture to cool in the fridge for at least 30 minutes and in the meantime take out the puff pastry from the fridge and let if soften a bit on room temperature.
4. Take the meat mixture out of the fridge and put it on a slightly floured surface. Shape a long and thick sausage out of that and half it so that you have two thick sausages
5. Roll out the puff pastry on a lightly floured surface and cut it in half, making two rectangular sheets. Brush the edges of the pastry with the egg yoke and then place the sausage meat on one of the longer edge of the pastry and roll it up. Do not make overlaps just join the pastry and then slightly press down the edges.Trim off the excess pastry.
6. Use a string to cut the rolls into 4 or 6 even slices (depends how big you want them). Using the blunt end of your knife make two or three "cut" on the top but make sure that a.) you don't cut the pastry through b.)you don't squeeze the filling out
7. Brush the rolls with the left-over egg yokes and bake in the pre-heated oven for 20 minutes on 220°C until the golden and puffed.
|serve with spritzer|