Kleine Zalze Gamay Noir cuts through the rich pastry filled with sausage meat mixture and served with salsa verde.
Pastry filled with sausage meat mixture and served with salsa verde
- 30ml (2 tbsp) olive/avocado oil
- 2 garlic cloves, finely chopped
- 1 small red onion, chopped
- 700g sausage meat
- 15ml (1 tbsp) tomato paste
- 125ml (½ cup) tomato passata
- 60ml (¼ cup) water
- 30ml (2 tbsp) fresh flat leaf parsley, chopped
- 400g puff pastry
- 1 large egg, lightly beaten
- salsa verde, to serve
Preheat the oven to 180°C.
Heat the oil in a frying pan and sauté the garlic and onion for a few minutes.
Mix in the sausage meat and cook, stirring with a wooden spoon to separate and brown the meat.
Stir in the tomato paste and passata and add the water. Cook for about 10 minutes and set aside to cool.
Spoon the meat mixture into a food processor, add the parsley and pulse until just combined.
Line a baking tray with baking paper. Cut the pastry in half lengthways. On a lightly floured work surface, roll out one piece of pastry into a rectangular shape.
Gently lift the pastry onto the baking tray and spoon in the sausage mixture, eaving a 2cm border. Brush the border with a little water.
On a lightly floured work surface roll out the remaining pastry so that it isa little larger than the previous piece.Make several slashes across the pastry.
Place over the pastry and brush with the egg. Bake until puffed and golden, about 30 minutes. 10
Serve hot with salsa verde.