Quail Sausage Roll
Recipe by Andrew Blake from Short Orders
Andrew will prepare Quail Sausage Rolls; his spin on what he says is a quintessential part of footy culture.
Ingredients
- 4 Quails
- 200 g Chickens fillet
- 1 Clove Garlic minced
- ½ teaspoon Thyme leaf
- 2 egg whites
- 50 ml Cream
- Salt
- fresh ground Black pepper
- 300 g Puff pastries
- 1 Egg beaten
Method
- Bone the quails completely, keeping each bird completely intact as you would for a galantine. Put aside.
- In a food processor, pulse the chicken a few times until a rough textured mince has been created.
- Add the garlic, thyme and egg white and quickly mix until properly incorporated.
- Remove from food processor to a bowl and fold in the cream.
- Season lightly with a little salt and freshly ground black pepper.
- In the middle of a large sheet of plastic wrap, place one of the boned quails, skin side down.
- Spoon some of the chicken mixture along the centre of the quail.
- Using the plastic wrap, roll the quail and its stuffing into a sausage like shape.
- The quail should completely enclose the stuffing, and the plastic wrap should completely enclose the quail.
- Tie both ends of the plastic wrap, and repeat the process for the other 3 quails.
- Poach the quails in water that is barely simmering for 15 minutes.
- Remove from the water and cool.
- Roll out the pastry to a thickness of 3mm on a bench lightly dusted with flour.
- Cut out shapes big enough to wrap around the quail sausage.
- Place a quail sausage at one end of the pastry and roll it up, sealing the join and ends with beaten egg.
- Repeat the process for the other quail sausages.
- Let the sausage rolls rest in the refrigerator for 15 minutes.
- Preheat oven to 220°C.
- Glaze rolls with beaten egg and bake for 5 minutes, then reduce oven to 200°C for a further 10 minutes until pastry is golden brown.
- Serve with your favourite chutney or BBQ sauce.
