Chicken Sausage Rolls

Ingredients

6 sheets of puff pastry (100g each)

1 onion, diced finely

1 carrot, diced finely

1 zucchini, diced finely

2 cloves garlic, diced finely

500 g ground chicken

1 egg

1 tbsp Worcestershire sauce

1 tbsp BBQ sauce

salt and pepper to taste

45 g breadcrumbs

1 egg for egg wash

sesame seeds, for topping

Directions

Preheat your oven to 180°C and line 2 baking trays with baking paper or a silicon baking mat.

In a large bowl place the diced vegetable, ground chicken, garlic, egg, seasonings and breadcrumbs and then mix well by hand until a homogeneous mixture forms.

On a thawed puff pastry sheets make a 1

Roll the pastry around the meat filling, sealing the edge and placing the edge baking side down. Repeat for all sheets of pastry.

Cut the pastry sheet logs into 3 or 4 portions and place on the baking sheet evenly spaced apart.

Brush the tops with egg wash and sprinkle with sesame seeds then bake for 25 minutes, or until the pastry is golden brown.

Print Options:

Chicken Sausage Rolls