Appetizers: Meaty mini-bites
I have posted quite a few recipe for finger food and appetizers lately. I still have plenty to come.
I think everybody will agree this meaty mini bites are dead easy to make. You will get better results with a homemade buttery puff pastry.
The other thing, the better the sausage meat the teastier these appetizers will be.
These appetizers can be made ahead and frozer. Thaw them and egg wash them before baking.
Makes 15 mini-bites
Prep: 20 min – baking: 15 min
- 1/4 of Merguez sausage meat, or any spicy sausage (discard the cases)
- 1/4 of lean minced beef
- 1/4 of mushrooms, finely chopped
- 1 shallot or 1/2 medium onion, chopped
- 2 tbsp of coriander/parsley, chopped
- 2 tbsp of tomato passata (or 1 small tomato, grated)
- 1 tbsp of green olives, chopped
- 2 heaped tbsp of grated cheese (any)
- 1 tbsp of olive oil
- Salt and pepper to taste
- Smoked paprika (if available)
- 1 roll of cold puff pastry
- 1 egg yolk
- 1 tsp of water
|Soft merguez, widely available in Morocco and thank God in Germany via my Turkish butcher.|
Make the meaty filling
Heat the olive oil, add the shallot, the mushroom and the meats. Crumble and stir until all is cooked through and the juices from the meat are out,
Add the passata, the paprika and cook for another 5 min.
Finish with the olives, the herbs. Season to taste.
Add the cheese when this mixture has cooled down.
Roll the dough and place a teaspoon of filling, Cut in circles. With your finger, smear some egg yolk around the edges and bring them together. Press to seal.
Carry on until you finish all the pieces.
Freeze for 10 min. Meanwhile, preheat the oven at 220 degrees C (200 degrees C fan). Line a baking sheet with baking paper.
Egg wash and place into the oven. Bake until golden brown.
I like to sprinkle my meaty bites with sea salt and freshly ground pepper before they go to the oven.
Serve at room temperature or slightly warm…
You can make these meaty bites bigger and serve with a salad for a quick meal…
Now if you like veggies, think green peas, spinach…and add it to the stuffing. This will be just as good..