Solar-Baked Holiday Beef Pork Turkey Rolls

I hope you all have had a Merry Christmas because I certainly did. Made it easy on myself, this year, and did a lot of early preparation for the holiday meals. Having recipes on hand that will be just as tasty, after frozen, as they would be prepared the same day never hurts; don’t you think? For the Christmas Eve celebration, I wanted to bring something that would be easy to add to buffet plates, leaving plenty of room for the other goodies.
 
My original recipe, of course, was so involved; I’d need Post-Its® on my utensils. (This has been a lifelong pattern. First pair of knit socks was Argyll!) By the time of execution, it had been reduced to the most expedient method -- combining my proteins and using wonton wrappers, rather than making a pasties dough (but, for those of you who want a traditional method, I’ve included the recipe, below). I think I’m going to need the Spice Police in my kitchen because nobody stopped me and I ended up with a serious list of ingredients that just happened to turn out absolutely fabulous. Hope it doesn’t daunt you from giving it a try.
With a pound each of the ground beef, pork, and turkey, you can make up to 3 dozen rolls. Both the rolls and mixture freeze well and it’s worth making a big batch so that you have plenty on hand. Let the cooked rolls cool completely and freeze in individual wrappers to prevent them sticking together. They’ll also be ready for some quick lunches, too. You can always put them in a larger container to keep them together in your freezer.

Presoak the rice for at least 30 minutes to rehydrate and you won’t have to cook the rice before adding it to the meat mixture. If you use regular long-grain rice, presoaking isn’t necessary.

 

Gently combine ground meats in a large mixing bowl or plastic bag. Using your food processor, finely chop the mushrooms, garlic, onion, and anchovies; add to meat mixture, along with the rest of the herbs and spice, and mix thoroughly.

 Brown the meat mixture over medium-high heat in a large skillet.

 

When meat is browned, add the rice and mix thoroughly. Remove skillet from heat and allow mixture to cool.

While mixture is cooling, soften cabbage leaves by placing over meat mixture and cover.  

When softened, slice enough strips of cabbage and bell pepper to have at least two of each per wonton wrapper.

Place strips almost to center of wrapper.

 

Add about two tablespoons of meat mixture and create roll by bringing up corner nearest you and folding over top of meat mixture then folding over each side. Use fingertip to add water to the wonton wrapper before rolling it up toward the opposite point. (I use a mini-spray bottle and it works like a charm!) Place rolls close together on baking sheet, seam side down.

Bake in solar oven until just beginning to brown, if you’re going to freeze ahead of time. If cooking to serve, turn each roll over, return to oven and continue to bake until browned.

Holiday Beef Pork Turkey Rolls

1 lb.  ground beef

1 lb. ground pork

1 lb. ground turkey

1 7oz can sliced mushrooms

2 medium bulbs garlic

1/2 medium onion, chopped

1 cans anchovies

Juice of 1 lemon

1/2 tsp anise

2 Tablespoons fresh basil

1/4 tsp Black pepper

1/2 tsp ground cardamom

1/2 tsp ground cloves

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp ground mace

2 Tablespoons fresh oregano

2 Tablespoons fresh parsley

1 tsp fresh rosemary

1 Tablespoon fresh sage

2 Tablespoons fresh thyme

1 tsp salt

1 cup sushi/basmati rice, uncooked and rehydrated (will be almost 2 cups)

5-6 Cabbage leaves, softened and cut in strips

1 bell pepper, sliced in strips

1 package large Wonton wrappers (or, pasties pastry, see below)

Olive oil

DIP:  2 Tablespoons Raspberry Mustard, 1/4 cup Honey, 2 Tablespoons Balsamic Vinegar. 

Pasties Roll Pastry:  3 cups flour and 1 stick cold butter, mixed together until resembles small peas; add egg yolk and mix thoroughly. Add 3-4 tablespoons cold water, as needed to make light dough that won’t stick to fingers. Let rest in refrigerator for about an hour. Remove and roll into 6-inch circles/squares. Prepare as above and bake.

HOLIDAY BONUS!!

Salami Rolls

These were super-dooper easy to make and everybody loved them. Thinly slice your favorite salami and score the backs so that they will bend easily. Add two tablespoons of Worcestershire sauce to four ounces of cream cheese and blend thoroughly. Using your favorite bread dough or pizza dough, divide into smaller balls no larger than an inch. Finger-press ball into a 1/8” thick circle. Place a dollop of the cream cheese mixture in the center and top with a slice of the salami. Slowly ease up and pull over the dough to seal completely and finger-press the seams. Place the roll seam side down on your baking tray or in one of those mini cupcake pans. Bake until lightly browned, freeze and/or serve. I served these rolls with some whole-grain mustard and it really makes them pop. 

Why not try these for that New Year’s get-together. They’re great fillers that help absorb those holiday drinks!