- Chicken & Sage Sausage Rolls.jpg (47.72 KiB) Viewed 438 times
Takes: 45 minutes (plus cooling time)
Serves: 16 (makes)
No nutritional information available.
Ingredients
- 320g packet ready-rolled puff pastry, defrosted if frozen
- 400g chicken mince
- 3 tbsp onion chutney
- 10g fresh sage, leaves picked and finely chopped
- 1 egg, beaten
- 1 tsp sesame seeds
- 1 tsp nigella seeds
- Lemon zest, to garnish
Method
1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Line a baking sheet with baking paper. Unroll the pastry and cut the sheet in half lengthways, so that you have 2 rectangles.
2. In a large bowl, combine the mince, onion chutney and sage. Divide the mixture into two. Shape each half into a long, sausage shape. Place 1 lengthways to fit down the centre of one of the pastry rectangles. Brush a little egg along one of the long edges. Roll up the pastry around the meat and seal. Repeat with the remaining mince mixture and pastry.
3. Cut each sausage roll into 8 pieces and arrange on the lined baking sheet, sealed-side down. Brush the tops with a little beaten egg and sprinkle with the sesame seeds and nigella seeds. Bake for 25 minutes until puffed and golden. Garnish with lemon zest. Serve warm or cooled with a lemon mayonnaise for dipping, if liked.
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