Brännesnuda with Lingonberry Sauce

Ingredients

• 500g (1.1 lb) smoked reindeer meat, thinly sliced 500g (1.1 lb) smoked reindeer meat, thinly sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 300g (10.5 oz) puff pastry 300g (10.5 oz) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Lingonberry sauce, for serving Lingonberry sauce, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a pan, sauté the chopped onion and minced garlic until golden brown.
3. 3.
   Add the sliced smoked reindeer meat to the pan and cook until heated through.
4. 4.
   Stir in the ground allspice, black pepper, dried thyme, and salt. Cook for an additional 2 minutes to allow the flavors to meld.
5. 5.
   Roll out the puff pastry on a floured surface and cut it into rectangles.
6. 6.
   Place a spoonful of the reindeer meat filling onto each rectangle and fold the pastry over to enclose the filling. Press the edges to seal.
7. 7.
   Brush the pastry with the beaten egg wash.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and crispy.
9. 9.
   Serve the Brännesnuda hot with lingonberry sauce on the side.

Treat your ingredients with care...

• Smoked reindeer meat — If smoked reindeer meat is not available, you can substitute it with smoked venison or smoked beef for a similar flavor profile.

Tips & Tricks

• To enhance the smoky flavor, you can briefly grill the smoked reindeer meat before adding it to the filling.
• Serve the Brännesnuda with a side of pickled cucumbers or a fresh green salad for a refreshing contrast.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Make sure to seal the pastry edges tightly to prevent the filling from leaking out during baking.
• Leftover Brännesnuda can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Brännesnuda hot, allowing the aroma of the smoked reindeer meat to entice your guests. Place the pastry on a plate and drizzle the tangy lingonberry sauce over the top. Garnish with fresh thyme leaves for an added touch of elegance.

Presentation advice

Arrange the Brännesnuda on a platter, allowing the golden-brown pastry to showcase the delicious filling. Place a small bowl of lingonberry sauce beside the pastry for dipping. Sprinkle some chopped fresh parsley over the dish to add a pop of color.