Skip to main content

Featured Post

My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Turkey sausage rolls

These sausage rolls are great for parties, possibly one of the best recipes I have developed so far.
Ingredients:
3 puff pastry sheets (10 by 15 inches)*
1 beaten egg + 1 TBSP melted butter to brush
Sesame and poppy seeds as needed
Turkey sausage (recipe follows)
Turkey sausage:
1.1 Pounds (~500 gr) 80/20 ground turkey, cold
3/4 cup freshly ground bread crumbs
2 TBSP caramelized onions
1/2 TSP fennel seeds, coarsely ground
1/2 TSP smoked paprika
1/2 TSP red pepper flakes
1 TBSP mayonnaise
1 TSP salt
* See the instructions below
Mix all the sausage ingredients. Spread the puff pastry sheets on a tray (or two. What you see is based on 1/3 recipe). Spread a third of the sausage mixture on each pastry.
Roll tightly and cut the last third of the pastry, storing the extra pastry for a later application. You may also use two sheets instead of three by making smaller sausage rolls. To do so, cut each pastry sheet into two crosswise halves and spread a quarter of the sausage on each.
Cut each big roll into 2-inch sausage rolls.
 Brush the rolls with the egg and butter mixture and sprinkle with sesame and poppy seeds.
Bake in a preheated 400F (250C) oven for 20 minutes.

Comments