Ingredients:
• 1 egg. • 1/4 cup milk. • 500g chicken mince. • 1 cup fresh breadcrumbs (or 4 slices bread, crusts removed, cut into ½ cm cubes). • 1 1/2 cups cheddar cheese, grated. • 2 rashers middle bacon finely chopped (remove if not preferred). • 2 spring onions, finely chopped (including leaves). • 1 small granny smith apple, grated. • 1 carrot, grated. • 1/3 cup flat-leaf parsley finely chopped. • 1/3 cup coriander leaves finely chopped. • 3 tablespoons tomato chutney (or basil pesto if preferred). • ½ teaspoon ground coriander powder. • ½ teaspoon paprika powder. • Salt and freshly ground black pepper. • 3 sheets butter puff pastry, thawed. • Sesame or poppy seeds, for sprinkling.
Method:
• Preheat oven to 200C. Line a baking tray with non-stick parchment paper. • Make egg wash by beating egg into milk, set aside. • Combine chicken, breadcrumbs, cheddar, bacon, onion, apple, carrot, parsley, coriander, coriander powder, paprika and chutney in a large bowl, season generously with salt and pepper and knead with clean hands until sticky. • Cut pastry sheets in half. Shape meat into logs along the centre of each piece of pastry, brush one edge with egg wash and firmly roll pastry over the meat, pressing to enclose edge. Now cut each length into 6 sausage rolls. • Arrange sausage rolls on a prepared tray, brush with remaining egg wash and sprinkle with seeds. Adjust and bake in the oven at 180 degrees for 25 minutes until golden brown and cooked through. Serve warm with extra tomato relish or mashed potato and peas.
Matt’s Cooking Corner