Chicken Sausage Rolls

By Sugar Salt Magic · 60 min

Ingredients

Instructions

1. Preheat the oven to 200°C / 395°F (180°C fan). Line 2–3 large baking trays with baking paper.
2. In a large bowl, mix the chicken mince, red onion, carrot, garlic, panko breadcrumbs, thyme leaves, mustard powder, salt and pepper until evenly distributed.
3. Take about ⅓ cup (around 90 g) of the mixture, roll it in the plain flour and shape it into a log about 2 cm shorter than the width of the puff pastry sheet.
4. Place the log on the pastry about 2 cm in from the edge. Brush water along the pastry sides beside each end of the log and along the long side nearest you. Fold that near side over the filling, pull it tight so no air is trapped, and press it onto the bottom layer to seal. Press the edges down.
5. Trim the long roll away from the rest of the pastry. Press firmly with a fork along the three joined sides to seal, trim off any excess pastry to neaten, then cut the roll into 5 pieces.
6. Pierce the top of each piece with a sharp knife to let steam escape, and space them at least 1 inch (2.5 cm) apart on the trays. Brush with the egg yolk mixed with a dash of water and sprinkle with sesame seeds if using.
7. Bake for 24–26 minutes, until puffed and golden on top.

Summarized from Sugar Salt Magic's video. Watch it for the details.