recipes
Festive meatloaf ring with cranberries and chestnuts
Serves: 6-8
Ingredients
- 1 tbsp olive oil
- 5 slices streaky bacon, chopped
- 1 stick celery, finely chopped
- 1 onion, finely chopped
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 apple, peeled, cored and chopped
- 400g pork mince
- 400g chicken mince
- 1 beef stock pot
- Salt and pepper
- 4 tbsp dried cranberries
- 4 tbsp cooked chopped chestnuts
- 85g fresh breadcrumbs
- 3 tbsp chopped fresh parsley
- 2 eggs, beaten
- 400g puff pastry
- 1 tbsp sesame seeds
Method
Start this recipe by heating up the oil in a large pan and fry the bacon for 3 minutes till golden brown. Add in the celery, onion, apple and herbs and fry for 3 minutes. Next, add in the mince, season with salt and pepper and brown for 2 minutes. Remove off the heat and allow to cool slightly before mixing in the cranberries, chestnuts, parsley, breadcrumbs and 1 ½ beaten eggs. Roll out the pastry to a large circle. Place the meat filling in a ring on the pastry, leaving a circle the size of your hand in the middle, and 3 inches around the outer edge also. Cut the pastry into strips, brush with water and plait the pastry strips over the meat filling. Brush all over with the remaining beaten egg, sprinkle with sesame seeds and bake in the oven at 200`c for 35-40 minutes.
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