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Chicken sausage rolls

Chicken sausage rolls
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Serving size: Serves 10 or more
Cuisine type: Modern Australian, British/Scottish/Irish
Cooking time: Less than 60 minutes
Course: Finger food, Snacks
Favourite flavours: Cakes/baking, Chicken
Cooking method: bake, fry, boil/steam
Season: All year round

See more recipes in this week's Woman's Day.
INGREDIENTS

3 potatoes, chopped
1 tablespoon olive oil
4 rashers rindless bacon, finely chopped
1 onion, finely chopped
1 garlic clove, crushed
250g chicken mince
150g sausage mince
½ teaspoon curry powder
4 sheets puff pastry
1 egg, lightly beaten
tomato sauce, to serve
METHOD

  1. Preheat oven to hot, 200°C. Line 3 baking trays with foil. Lightly spray with oil.

  2. Place potatoes in a saucepan of water. Bring to boil. Cook for 10-15 minutes until tender. Drain well and mash until smooth. Cool.

  3. Meanwhile, heat oil in a medium frying pan on high. Sauté bacon, onion and garlic for 1-2 minutes until onion is tender. Cool.

  4. In a large bowl, combine mashed potato, bacon mixture, chicken and sausage mince and curry powder. Season to taste.

  5. Cut each sheet of pastry in half. Divide mince mixture into 8 portions. Shape each into logs along the long edge of each piece of pastry. Roll up tightly to seal.

  6. Cut each roll into 6 pieces. Arrange, seam side down, 3cm apart on prepared trays. Brush with egg.

  7. Bake for 25-30 minutes until golden. Serve with tomato sauce.



Top tips
  • You can cook half the sausage rolls and freeze the remaining, wrapping in GLAD wrap and then foil. You can also line trays with GLAD baking paper.
  • They will cut easier if you freeze them until just firm. This prevents the filling from coming out the sides.

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