Chicken Sausage Rolls with Puff Pastry

Ingrédients

• 500 gram chicken mince
• 3/4 teaspoon salt
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 2 tablespoons mayonnaise
• 1/2 teaspoon mustard powder
• few grinds black pepper
• 1 pack ready-rolled puff pastry (about 375g)
• 1 egg
• sesame seeds, optional

Préparation

1. 1

   --- Make the filling ---

2. 2

   Preheat the oven to 190°C/374°F and line a baking tray with baking paper or a silicone mat.

3. 3

   Add the chicken mince, salt, parsley, chives, mayonnaise, mustard powder and black pepper to a large bowl.

4. 4

   Mix with a fork until everything is evenly combined. Try not to overwork the filling, or it can become too compact.

5. 5

   --- Prepare the puff pastry ---

6. 6

   Unroll the puff pastry, keeping it on the paper it came wrapped in. No floured surface is needed.

7. 7

   The pastry sheet should be roughly 37cm x 25cm/14.5" x 10". If it is smaller, roll it out slightly with a rolling pin. It doesn’t need to be exact.

8. 8

   Slice the pastry sheet in half lengthways to make two long strips.

9. 9

   --- Assemble the sausage rolls ---

10. 10

    Divide the chicken mixture into two equal portions.

11. 11

    Shape each portion into a long sausage shape along the middle of each pastry strip. Spread the filling evenly from end to end so the rolls bake evenly.

12. 12

    Lightly beat the egg in a small bowl. Brush a strip of egg wash along one long edge of each pastry strip.

13. 13

    Fold the dry side of the pastry over the filling first, then bring the egg-washed side over to overlap it. Press along the seam to seal.

14. 14

    Turn each long roll seam-side down. Use clean hands to gently smooth the rolls and press them very slightly flatter on top.

15. 15

    Cut each roll into 8 pieces, giving you 16 sausage rolls in total.You can make these bigger if you prefer larger sausage rolls.

16. 16

    Make two small slits in the top of each sausage roll to let steam escape.

17. 17

    Place the sausage rolls on the prepared baking tray, leaving a little space between them.

18. 18

    Brush the tops and sides with the remaining egg wash, then sprinkle with sesame seeds or dried parsley if using.

19. 19

    Bake for 30–35 minutes, until the pastry is puffed, crisp and deeply golden, and the chicken filling is cooked through.Larger rolls will take a little longer, so look out for the above visual clues.