Zena's Piroshkis

Ingredients

1 chopped onion

500g turkey mince

Frozen puff pastry

One egg

Coconut oil

For the sauce

¾ can of tomato – peeled plum tomatoes

2 TBSP posh tomato sauce

1 tbsp soft brown sugar

1 tbsp tomato paste

2 tbsp balsamic

2 tbsp Worcester sauce

salt and pepper to season

  • Pre heat the oven to 200 degrees

  • Fry the chopped onion in a tablespoon of coconut oil until  browned

  • Add the mince, breaking up with wooden spoon and simmer until cooked through

  • In a separate pan combine the sauce ingredients. Break down the tomatoes with a fork and reduce slightly. Add salt and pepper to taste.

  • Add all the sauce to the mince and stir together

  • Put aside to cool

  • Cut the square of pastry in half and roll into a long oblong strip – not too thick. To about 50cm long by 15-20cm wide

  • Cut this strip in half lengthways

  • Place the mince along the strip of pastry leaving 1cm edge free either side

  • Rub an ice cube along the top edge to wet slightly to aid sticking

  • Fold the bottom edge over and around the meat, tucking under the meat slightly. Bring the wet strip side up to meet the pastry. Squeeze slightly to ensure the pastry is stuck and meat enclosed

  • Cut 2cm sections of the sausage and place on a floured baking tray  

  • Whisk up an egg and brush the top of each roll with egg

  • Repeat 3 more times with remaining pastry

  • Bake in the oven for 20 minutes

Zena's speedy option

Instead of the homemade sauce use: 3-4 tbsp tomato sauce, 2-3 tbsp H.P.Sauce, Salt + Pepper

recipes/2018/5/6/zenas-piroshkis

Read Zena’s interview here