My family has a secret recipe for beef sausage rolls, and one day I just thought a chicken variation would be good too, so threw a few ingredients together and they were a hit! Funny thing was, I am the only person who doesnt like them.
Finely slice the leeks or chop in a food processor. Saute in butter and olive oil in a pan on medium heat until tender but not browned or too soft. Chop roughly a tablespoon of lemon thyme finely, then mix all the ingredients together in a food processor (you can do this by hand also) until well combined.
Lay the sheets of puff pastry on your bench and cut lengthways into thirds. Put the mince mixture into a piping bag or use a resealable plastic bag. You need a nozzle or opening that is about the size of a 5c coin.
Pipe the mix down the length of each piece of pastry, close to the edge. Starting with the filled side, roll each piece of pastry up lengthways, and secure on the other end with a bit of egg wash. Cut each length into 8 pieces for cocktail size, or 4 pieces for slightly bigger rolls. Continue until you run out of mixture. If you dont have enough pastry, you could make meatballs or rissoles with the mix.
Brush with the egg wash mixture and sprinkle with sesame seeds. Bake in a preheated oven at 180C for 20-25 minutes until golden.
Sausage rolls can be cooked then frozen, simply reheat in a preheated oven at 170C for 15 minutes.
Serve with sweet chilli sauce.
You could top them with poppy seeds or leave plain if allergies are a concern.
I use Massell brand stock powder.
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