1 lb (454 g) ground veal
2 tbsp (30 mL) dry red wine
3 cloves garlic, minced
1 shallot, finely diced
1 tsp (5 mL) salt
1/2 tsp (2 mL) hot pepper flakes
1/4 tsp (1 mL) fennel seeds (optional)
Half a 400 g pkg puff pastry, thawed
1 egg, lightly beaten
1 1/2 tsp (7 mL) everything bagel seasoning mix or sesame or poppy seeds
In a large bowl, combine veal, wine, garlic, shallot, salt, hot pepper flakes and fennel, if using.
Preheat oven to 400 F (200 C).
Unroll pastry and roll to a 12 x 10 inch (30 x 25 cm) rectangle. Cut dough in half. Divide meat mixture into 2 and shape into a long cylinder along the edge and roll up. Seal edge and place seam side down on parchment paper lined baking sheet. Brush both with egg and sprinkle with seasoning.
Make 3 small cuts in the top of the roll to make 3 large rolls or alternatively make cuts every 2 inches (5 cm) for smaller rolls. Bake for about 15 minutes or until golden brown and puffed. Cut into smaller rolls to serve.
Tip: You can double or triple the recipe and use it to fill sausage casings for your own veal sausages for grilling, roasting or panfrying. They can be frozen for up to 2 weeks.