Here is another great make ahead recipe. Really anything with Puff Pastry is bound to be awesome. I've made my own, recipe found here and while it was super easy, I agree with a lot of cooks/chefs in that the store bought stuff is pretty damn good too! I usually use Tenderflake, but apparently Presidents Choice has one that is already rolled out into a 10 inch square. Maybe next time I'll try that!
Lamb Sausage Rolls (adapted from Canadian Living)
- 2 eggs
- 1/4 cup bread crumbs
- 1/4 cup minced onion
- 1 clove garlic, minced
- 2 tbsp chopped fresh parsley
- 2 tsp crushed fennel seeds
- 1 tsp grated orange rind
- 1/2 tsp each salt and ground coriander
- 1/4 tsp pepper
- 1 lb ground lamb (or lean ground beef)
- 1 pkg puff pastry, thawed
- 2 tbsp Dijon mustard
- 1 egg yolk
In large bowl mix eggs, bread crumbs, onion, garlic, parsley, fennel seeds, orange rind, salt, coriander and pepper. Mix in lamb and set aside.
Divide pastry in half and roll out each half into 10-inch square. Cut each into 3 equal strips. Brush each with mustard. Evenly spoon filling along centre of each strip (I think the butcher gave me more than 1 lb of lamb, it seemed like I had a lot of filling!).
Fold pastry over filling; pressing edge to seal.
Arrange rolls, seam side down, on pan lined with parchment paper. Cover and chill until firm, about 30 minutes. On board, cut each roll into 10 pieces; return to pan. At this point you can layer between waxed paper in airtight container and freeze for up to 2 weeks.
In small bowl whisk egg yolk with 1 tbsp water; brush over rolls. Bake in 450F oven until puffed and golden, about 20 minutes, 25 minutes if frozen.
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