This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 180°C. Line a baking tray with baking paper.
2.Melt the butter in a frypan. Sauté the celery, onion, capsicum and garlic for 7-10 minutes or until softened.
3.Combine the mince, apple, breadcrumbs, walnuts and cranberries in a bowl. Add the zest, spices, salt, oil and beaten egg, reserving some egg for egg washing later. Mix thoroughly.
4.Divide the filling into four and shape into logs. Arrange down the middle of each pastry rectangle. Brush the long edges with egg wash and fold the pastry over the filling, making sure it’s a snug roll. Press the pastry edges together to seal. Trim excess pastry and roll over, seam-side down. Chill or freeze for 15 minutes to firm up, which will make for easier cutting.
5.Cut each log into thirds (or smaller) and place seam-side down on the prepared tray.
6.Slash the tops with a sharp knife (to allow the steam to escape) and brush with reserved egg. Garnish with sesame and/or fennel seeds.
7.Bake for around 45 minutes or until golden brown.
Note
- These freeze well and are handy for nibbles if unexpected guests turn up. – If using chicken mince, buy it from your local butcher and ask him or her to use the darker meat as it is tastier and has more fat.
