Veal Stuffed Surprise Rolls

Ingredients

For 6 fillings (72 bread rolls)

• 1.5 kg (3.3 lb) of ground Quebec Veal
• 30 ml (2 tbsp) butter or oil
• 375 ml (1 1/2 cups) finely chopped onions
• 375 ml (1 1/2 cups) ready-made medium salsa
• 90 ml (6 tbsp) tomato paste
• Salt and pepper to taste

For 2 fillings (24 bread rolls)

• 500 g (1 lb) ground Quebec Veal
• 15 ml (1 tbsp) butter or oil
• 125 ml (1/2 cup) finely chopped onions
• 125 ml (1/2 cup) ready-made medium salsa
• 30 ml (2 tbsp) tomato paste
• Salt and pepper to taste

Fillings and garnishes

(the ingredients are provided for preparing 12 bread rolls)

Classic

• 5 ml (1 tsp) herbes de Provence

• When serving, garnish with a sprig of fresh parsley.

Portuguese-style

• 10 ml (2 tsp) Piri Piri spices

• Before reheating, garnish the bread rolls with chopped dry sausage and black olives.

Jamaican-style

1. 5 ml (1 tsp) Jerk seasoning

2. Before reheating, garnish the bread rolls with chopped hot peppers and sundried oil-packed tomatoes.

Tex-Mex

• 5 ml (1 tsp) Tex-Mex seasoning

• When serving, garnish the bread rolls with sour cream and finely chopped green onions.

BBQ

• 2.5 ml (1/2 tsp) mild smoked paprika

• 5 ml (1 tsp) bourbon

• 0.63 ml (1/8 tsp) garlic powder

• 10 ml (2 tsp) brown sugar

• 5 ml (1 tsp) Cajun spices

• Before reheating, garnish with partially cooked bacon slices.

Osso buco flavour

• 15 ml (1 tbsp) white wine

• Half the zest of a blanched lemon*

• 0.63 ml (1/8 tsp) garlic powder

• 5 ml (1 tsp) Italian seasoning

*Blanch the zest of a lemon. Use half for the filling and the other half for the garnish.

Preparation

1. In a skillet, heat butter or oil on high. Brown the veal and the onions for 4 or 5 minutes.
2. Add the salsa and the tomato paste, salt and pepper and let simmer for 15 to 18 minutes, until the cooking juices have completely evaporated.
3. Remove and let rest for a few minutes.
4. Divide the mixture into equal parts, either 6 parts for 72 rolls or 2 parts for 24 rolls.
5. Mix each of the parts with the flavourings of your choice (see below) and refrigerate uncovered. Once cooled, cover.

Variations

1. Preheat the oven to 180°C (350°F).
2. Stuff the various breads with approximately 15 ml (1 tbsp) of the filling for the mini formats or 60 ml (1/4 cup) for the classics.
3. Set on a cookie sheet. Bake for 15 to 20 minutes or until the rolls are heated through. Serve.

Variations

Suggested alternative breads for each filling:

Classic = small bread rolls
Portuguese = mini croissants
Jamaican = mini vol-au-vent
Tex-Mex = mini pitas
BBQ = mini panini
Osso buco = pizza dough**

1. Preheat the oven to 180°C (350°F).

2. Stuff the various breads with approximately 15 ml (1 tbsp) of the filling for the mini formats or 60 ml (1/4 cup) for the classics.

3. Set on a cookie sheet. Bake for 15 to 20 minutes or until the rolls are heated through. Serve.

**If using pizza dough for one of the fillings, bake for 5 to 10 minutes before the other breads.