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PinkFlamingo's Chicken Sausage Rolls
Ingredients
1kg chicken mince
100g duck fat/half an avocado (mashed)
1 onion diced finely
2 cloves garlic crushed (or minced garlic teaspoon)
1tsp fresh parsley chopped (can use dried - to taste, but usually a tsp)
1tsp fresh sage chopped (can used dried - to taste)
1c panko breadcrumbs
1tsp salt flakes (if using salt, 1/2 tsp)
pepper - about 3-4 grinds
5-6 puff pastry sheets (saves making your own pastry if youre in a hurry)
1/8 c chia seeds
3 eggs (whites into the mince mix, and the yolks with a teaspoon of water mixed in to use to join the pastry when rolling, and to spread on top to brown and stick the chia seeds)
Method:
Preheat oven to 180 celsius, get two large baking trays and line with baking paper.
1. combine the ingredients (chicken mince, avocado/duck fat, egg whites, panko bread crumbs, pepper, salt, sage, parsley, onions, garlic, in a large bowl (I use gloves to squish it all together, and to bring it to room temp for better baking quicker than using a spoon)
2. remove puff pastry sheets from freezer, lay out singles on the bench.
3. portion equal balls of mixture onto the pastry, two balls per sheet, one above the other, then spread them out into a horizontal line of mince mixture, one above the other
4. cut the pastry sheets in half, in between the mince lines (the pastry will be defrosted enough by now to cut)
5. brush the pastry above each line of mince with the egg yolk and water mixture, and roll from the bottom to the top, and press gently to secure.
6. Cut each roll in half, so its easier to pick up and put onto the baking tray
7. brush tops with egg yolk, and sprinkle chia seeds on top
8. Bake for 14 mins, turn in oven (if you have a crap oven like I do!) and then bake another 14-16 mins (till golden brown and pastry is cooked.
Can be stored in fridge for 3 days, otherwise batch in twos or threes and freeze for later on's.
Enjoy!! xx 🙂
