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

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
  • 2 egg yolks
  • a sprinkling of poppy seeds

    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 long, 15 cm wide and the thickness of a 50p piece and arrange the mallard forcemeat in a sausage-like fashion evenly along the length of the strip and seal the pastry around it. Brush lightly with the eggwash and sprinkle with poppy seeds. Cook in the preheated oven for approximately 10 minutes, until the pastry is golden brown. Remove from the oven and place on a cooling tray, then munch as required!