Chicken and Feta Rolls
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Sauté the onion, celery and leek in a little olive oil until soft. Allow to cool then mix with the rest of the ingredients until well combined.
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Cut each log into 12 to 14 pieces. Egg wash liberally with beaten yolk. Snip the top of each sausage roll using scissors by a grind of black pepper.
Line an extra baking tray with baking paper and spread them out over two trays. Bake for 10 minutes at 200C then reduce oven to 180 and continue to cook for a further 10 minutes or until pastry is a dark golden brown.
Served with your favourite sauce or chutney and Rocket leaves