MAY 2019 | The Australian Women’s Weekly 145
Entertaining
Chicken and onion
marmalade turnovers
MAKES 36 PREP AND COOK TIME 45 MINUTES
20g butter
1 clove garlic, chopped finely
1 bacon rasher, trimmed and chopped finely
1 teaspoon finely chopped rosemary
250g chicken mince
½ cup (90g) store-bought onion marmalade
¼ cup (30g) almond meal
1 tablespoon finely grated lemon zest
2 x 445g packets Carême sour cream shortcrust pastry
1 egg, beaten
1 tablespoon sesame seeds
1 Preheat oven to 180°C (160°C
fan-forced). Line a baking sheet
with baking paper.
2 Heat the butter in a small frying
pan and add the garlic, bacon and
rosemary. Cook for a few minutes
and then add the chicken; cook
for 5 minutes or until cooked
through. Stir through marmalade,
almond meal and lemon zest.
Season and set aside to cool.
3 Cut the chilled pastry into
8cm rounds. Brush the edges of
the rounds with the beaten egg.
Place a heaped teaspoon of the
filling in the centre of each pastry
round and fold in half. Seal the
edges with a fork and place
onto prepared tray. Repeat.
4 Brush the tops of the
turnovers with the egg and
sprinkle with the sesame seeds.
Bake for 20 minutes or until
golden brown. Serve warm.
Suitable to freeze. Not suitable
to microwave.
Tea sandwiches
MAKES 10 WHOLE SANDWICHES
PREP TIME 25 MINUTES4 Lebanese cucumbers
125g butter, softened
⅓ cup (90g) piccalilli pickles
1 loaf fresh sliced white bread
1 bunch watercress, washed
and picked1 Using a mandolin, thinly slice the
cucumber lengthways.
2 Combine butter and pickles in the
bowl of a small food processor; process
until blended. Transfer to a small bowl.
3 Spread 20 slices of bread with the
pickle butter. Top 10 slices of bread
with sliced cucumber and watercress
sprigs. Season with salt and freshly
ground black pepper. Top with the
remaining bread slices. Trim the crusts
and cut into trianges.
Not suitable to freeze.If you can’t
get hold of
Carême
pastry, use
4 frozen
shortcrust
pastry
sheets.