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| Servings |
8 small rolls
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Ingredients
- 8 sheets of filo pastry (30/40cm)
- 1 duck breast, skin removed and chopped into tiny cubes
- 1 medium leek, sliced finely
- 1 clove of garlic, chopped
- 3 heaped tbsp Ballymaloe Cranberry Sauce
- Thumb sized piece of ginger, finely grated
- Salt and pepper to taste
- Dash of olive oil
- Few tbsp melted butter (for pastry)
Ingredients
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Rate this recipe!
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Instructions
- Heat the olive oil and fry the seasoned duck over a high heat until lightly browned. Remove from the pan and set aside. Add the leek and garlic to the pan and sweat over a low heat for about 15 minutes. Return the duck to the pan and add the ginger. Fry gently for a few minutes before adding the Ballymaloe Cranberry Sauce. Mix well, check the seasoning and allow to cool.
- To make the rolls, take 2 sheets of pastry, laying one sheet on top of the other. Brush the top layer with a little melted butter then cut each sheet into 2 long strips (15/40 cm). Place a heaped tablespoon of the mixture at the top of the strip, leaving the edges free. Begin rolling, stopping half way to fold in the pastry edges. Brush the folds with a little butter then continue rolling, sealing them well.
- Brush the whole roll with a little melted butter. Repeat with the rest of the rolls. Bake in a preheated oven at 200 C/400F/ Gas 6 for about 15—20 minutes or until golden and crisp. Serve with a little Ballymaloe Cranberry Sauce.
