ingredients
makes 24
1 tablespoon olive oil
2 small carrots, peeled and finely diced
1 medium onion, peeled and finely chopped
1/2 small green pepper, de-seeded and finely chopped
1/2 small red pepper, de-seeded and finely chopped
1 level teaspoon dried rubbed sage
1 egg, medium, lightly beaten
1 lb ground uncooked turkey
2 oz whole wheat breadcrumbs
2 tablespoons tomato puree
2 oz grated Gruyere cheese
Freshly ground black pepper
24 unsalted pistachio nuts, shelled and skinned
1/2 level teaspoon paprika
method
1. Heat the oil in a heavy-based saucepan and cook the carrots, onion, green and red pepper and sage in it, covered, over a low heat for 10 minutes, stirring occasionally.
2. Turn into a large bowl and mix in the egg, turkey, breadcrumbs, tomato puree and Gruyere. Season with pepper.
3. Spoon the mixture into small-cup nonstick bun trays, half-filling each cup. Place a pistachio nut on each bouchee. Cook in the heated oven for about 20 minutes, or until the bouchees are golden and firm, and there is no trace of pink in the juice that oozes out when they are tested with a fine skewer or a fork.
4. Leave to cool slightly, then lift out the bouchees carefully. Serve them immediately while hot, or cool and refrigerate for up to 4 hours. Sprinkle lightly with the paprika just before serving.
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