Friday Pie Day: Mini Honey Mustard Turkey Puffs

Yes, the rather long-winded name doesn't quite match the ickleness of these little buggers. The idea was to do sausage rolls - but with turkey mince instead of pork mince/sausagemeat, plus a coating of honey and mustard. Sounds decent enough, right?

Well, maybe I just wasn't explaining them in an appealing way to people, but when I tried to describe what they were all about, I got some funny reactions.

Me: 'Yeh, so I'm gonna make sausage rolls, but with turkey meat...'
Unconvinced person: 'Ok...'
Me: '...and coat them with some honey and mustard...'
Unconvinced person: 'Eh, really?'
Me: 'So they'll kind of like Turkey Sausage Rolls, but without the sausage.'
Unconvinced person: 'Hm..?!'
Me: 'They'll taste good, I swear!'
Unconvinced person: 'If you say so...'

Huh, well, fine then! You see, they can't be called 'Turkey Rolls' to suggest that they are a variation on sausage rolls, because it just sounds like a sarnie. Calling them 'Honey and Mustard Turkey Rolls' makes them sound even more like sandwich rolls!

So it had to be 'puffs' - but to me, 'puffs' implies something a bit bigger, something that is about the size of your hand. These, as you can see, are more bite-sized (sausage roll sized!).

Thus, the name Mini Honey Mustard Turkey Puffs was born.

Thank goodness the recipe is not so complex to deal with!

Mini Honey Mustard Turkey Puffs

Print-friendly recipe

Makes about 24:

425g puff pastry (try my Quick Puff Pastry recipe, using 200g flour and 200g butter)

225g turkey mince
1.5 tbsp honey
1.5 tbsp wholegrain mustard
75g frozen peas
1 lightly beaten egg

1) Preheat the oven to 200 degrees C.
2) Put the turkey in a bowl with the honey and peas, mixing well.
3) Cut your pastry into two pieces. On a lightly floured surface, roll one piece out into a long thin rectangle.
4) Use a knife to spread half the mustard over the pastry.
5) Spoon half the turkey mixture along the top length of the pastry. Brush the long edge with some beaten egg, then roll the pastry over to seal.
6) Roll out the other pastry half and repeat steps 4 and 5 with the remaining turkey mixture and mustard.
7) Slice each roll into 12 small rolls, and cut a slit through the top of each. Brush with more egg wash.
8) Transfer to a baking tray and bake for 15-20 minutes until the meat is browned and pastry is puffed and golden.

Pie out.

Read my other Friday Pie Day adventures.