You will need
1 x 100 g Ina Paarman’s Poultry Stuffing Mix
3 T (45 ml) butter or olive oil
¾ cup (180 ml) boiling water
4 T (60 ml) Ina Paarman’s Tomato Pesto
1 egg, lightly beaten
green olives, pipped and cut in half
±250 g streaky bacon, stretch the bacon with a rolling pin between two sheets of baking paper
1 turkey liver, chopped
Roll a heaped teaspoon of stuffing around an olive half and then wrap it in half a length of stretched bacon.
Secure with a toothpick.
Place in a well-oiled mini muffin pan.
**NB:** Cover and refrigerate for at least 4 hours or overnight to firm the mixture properly.
Adjust the oven rack to the middle position and preheat oven to 180°C.
Bake for about 20 minutes until the bacon is crispy.
Serve warm or at room temperature.