Herby and Honey Mustard Chicken Sausage Rolls
Makes: 20
Preparation time: 15 minutes
Cooking time: 35 minutes
Contains: milk, wheat, soy, egg, sesame
You’ll need: Pipping bag, oven tray, non-sick baking paper
INGREDIENTS
- 2kg chicken mince
- ½ cup thyme chopped
- ½ cup rosemary chopped
- ¼ cup sage chopped
- ¾ parsley chopped
- 4 tbsp seeded mustard
- 4 tbsp honey
- 4 cloves garlic, crushed
- 1 ½ large onion, diced
- ¾ tbsp oil
- 2 tbsp salt
- 1 tbsp cracked black pepper
- 2 cups bread crumb
- 1 puff pastry roll, as required
- 2 eggs, lightly beaten
- 2 tbsp milk
- Sesame seeds, for garnish
METHOD
1. Preheat oven to 180°C.
2. Fry onions and garlic in oil until just translucent. Let cool.
3. Place the chicken mince, mustard, honey, onion and garlic mix thyme, rosemary, sage parsley, breadcrumbs, salt, and pepper in a bowl and mix well to combine.
4. Prepare egg wash by whisking together eggs with milk.
5. Place chicken filling in a piping bag, and pipe along one side of the pastry.
6. Roll over the filling and place egg wash down the fold side and press down to seal the edge.
7. Place on lightly greased oven trays lined with non-stick baking paper, brush with egg wash and sprinkle with sesame seeds.
8. Cook for 25 minutes or until golden and cooked through (internal temperature of 75°C).
9. Serve immediately, or cool before storing in fridge or freezer.
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Sausage rolls displayed on a red-checked table cloth