Mallard and Mixed Peel Sausage Roll

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Preparation info
  • Starter - Makes

    10

    • Difficulty

      Complex

    • Ready in

      30 min

Appears in
Loose Birds & Game

By Andrew Pern

Published 2010

  • About

USING NORMAL BAKING MIXED PEEL, DRIED MIXED HERBS AND ORANGE ZEST, THE FINELY CHOPPED MALLARD BREAST IS BOUND WITH A LITTLE PORK SHOULDER SAUSAGEMEAT, THEN WRAPPED IN FULL BUTTER PUFF PASTRY, AND BAKED UNTIL GOLDEN BROWN. BEST EATEN WITHIN A FEW MINUTES OF COMING OUT OF THE OVEN.

Ingredients

for the pastry

  • [same as pheasant and walnut pasties, again, you can substitute 500 g good readymade quality puff or shortcrust pastry, if you wish] plus

Method

Preheat the oven to 200°C/gas mark 6.

First combine all of the filling ingredients together and set aside. Roll out the pastry to a long strip approximately 30 cm