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  • kitty2374

Vension quinche paste smoked almond sausage rolls


1 Cup breadcrumbs and 2 tablespoons milk

250 gr pork mince

250gr venison mince

150gr quinche paste finely chopped

1/2 cup natural smoked almonds

1 clove garlic

2 tablespoons finely chopped dill

1 teaspoon salt flakes

1 teaspoon black pepper

2 sheets frozen puff pastry, thawed and halved

1 egg - beaten

caraway seeds for sprinkling

tomato relish, to serve

PRE HEAT OVEN to 200 degrees Celsius - Place breadcrumbs, milk, mince, quince paste, almonds, garlic, dill salt and pepper and mix. Divide in 4 equal portions. Place down the centre of the pastry and roll to enclose, ensure the seam is underneath. Make small cuts along each sausage roll, place on baking tray lined with baking paper - bake 25 minutes until golden brown. Serve with Relish.

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