Having friends round for drinks? These turkey sliders make a great snack as they are simple to prepare but look (and taste) really good. They would also be ideal for lunch if your children have friends to visit over the holidays.
I came up with these over the weekend and, considering the number of ingredients that you need, they combine a lot of the Christmas flavours but with very little effort. The slider patties themselves take just minutes, and the star-shaped rolls are also quick as they require very little kneading and no proving. You could even partially make these in advance – the uncooked patties can be kept in the fridge (overnight would be fine), and the rolls can be cooked a few hours ahead and then be kept in an airtight container.
I used a 7cm/3 inch star cutter to make my festive rolls, but you could use any shape or even just a drinking glass as a simple round cutter. Not inclined to make your own rolls? Just substitute some store-bought slider or mini rolls instead.
As turkey mince (ground) is usually quite wet, I didn’t need an egg to bind the patties. If your turkey mince is different, or you use a different meat (pork or chicken mince would work well), then you may need a little beaten egg so add this to the ingredients list below.
Ingredients – makes approx 16:
- 500g/1 lb turkey mince (ground)
- 1/4 onion, finely chopped (or 2 tbsp dried onions)
- 1/2 cup packaged seasoned stuffing mix (such as Paxo, but any brand is fine – I used traditional sage & onion flavour)
- 1/4 cup dried cranberries, roughly chopped
- 2 cups self-raising flour
- 25g/1 oz butter, diced
- 1 cup milk, plus extra to glaze
- 1/2 tbsp lemon juice (from a bottle is fine)
- To make the patties, mix together the turkey mince, onion, stuffing mix and cranberries in a medium bowl.
- Form into small, bite-sized patties and place on a plate.
- Cover in cling wrap and refrigerate for at least 30 minutes.
- For the rolls, put the flour and butter into a medium bowl and then use your fingertips to rub the two together until the mixture resembles fine breadcrumbs.
- Use a flat-bladed knife to mix in the milk and lemon juice to make a soft dough. If the dough is a little wet to the touch just add an extra dusting of flour until you can handle it easily.
- Turn out the dough onto a floured surface, knead for a minute and then pat into a disc that is about 2cm/1 inch thick.
- Use your cutter to cut out your rolls and place onto a baking tray lined with baking paper. (Gently re-form the dough disc as many times as required, but don’t knead it or the rolls will be tough.)
- Glaze the rolls with a little extra milk.
Heat your oven to 220C/200 fan forced/430F.
- Cook the rolls for 10-12 minutes or until light golden in colour.
- Remove from the oven and leave on the tray to cool whilst you cook the patties.
- Heat a non-stick frying pan over a medium-high heat and fry the patties in batches. They will take about 6-8 minutes to cook (flip them halfway through that time).
- Assemble your sliders by cutting the rolls in half using a small serrated-edged knife and then placing a pattie in the middle. (I don’t think they need a sauce of any kind, but you could serve with a little mayo on the side if you like.)