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Andrew will prepare Quail Sausage Rolls; his spin on what he says is a quintessential part of footy culture.
Bone the quails completely, keeping each bird completely intact as you would for a galantine. Put aside.
In a food processor, pulse the chicken a few times until a rough textured mince has been created.
Add the garlic, thyme and egg white and quickly mix until properly incorporated.
Remove from food processor to a bowl and fold in the cream.
Season lightly with a little salt and freshly ground black pepper.
In the middle of a large sheet of plastic wrap, place one of the boned quails, skin side down.
Spoon some of the chicken mixture along the centre of the quail.
Using the plastic wrap, roll the quail and its stuffing into a sausage like shape.
The quail should completely enclose the stuffing, and the plastic wrap should completely enclose the quail.
Tie both ends of the plastic wrap, and repeat the process for the other 3 quails.
Poach the quails in water that is barely simmering for 15 minutes.
Remove from the water and cool.
Roll out the pastry to a thickness of 3mm on a bench lightly dusted with flour.
Cut out shapes big enough to wrap around the quail sausage.
Place a quail sausage at one end of the pastry and roll it up, sealing the join and ends with beaten egg.
Repeat the process for the other quail sausages.
Let the sausage rolls rest in the refrigerator for 15 minutes.
Preheat oven to 220°C.
Glaze rolls with beaten egg and bake for 5 minutes, then reduce oven to 200°C for a further 10 minutes until pastry is golden brown.
Serve with your favourite chutney or BBQ sauce.
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