Chicken Salsa Verde Sausage Rolls

Makes: 24 – 28

Suitable-for-Freezing

INGREDIENTS

  • 375g Carême all butter puff pastry
  • 500g chicken mince
  • 25g (1/3 cup) fresh breadcrumbs
  • 1 egg yolk
  • 1 tablespoon milk

Salsa verde

  • 2 teaspoons baby salted capers, rinsed
  • 4 baby cornichons, chopped
  • 1 anchovy fillets (optional)
  • 1 clove garlic, crushed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon each of chopped dill, basil, mint and parsley
  • zest and juice of ½ a lemon
  • freshly ground black pepper

Cheats lemon aioli

  • 150g (½ cup) whole egg mayonnaise
  • 1 clove garlic, crushed
  • zest and juice of ½ lemon

METHOD

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Step 1 - click here to display

Preheat oven to 220°C (200°C fan-forced) and lightly grease baking tray and line with baking paper.

For the salsa verde, place all the ingredients in a food processor and process until smooth, then add the chicken mince and breadcrumbs, pulsing until well combined.

Step 2 - click here to display

Lightly dust work surface with flour.  Cut the sheet in half and roll each half to 40cm x 20cm. Pop the pastry in the fridge while you prepare the filling.

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For the egg glaze, mix the egg yolk and milk together in a small bowl until well combined. Set aside for later.

Step 3 - click here to display

Evenly divide the chicken mixture in half, shape like a sausage, placing down the centre of each pastry rectangle; making sure that the pastry is able to encase the mixture. Firmly bring one long side of the pastry up against the sausage meat and lightly brush what will be the seam with the egg glaze.

Repeat with the other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be pretty tight and there should ideally be about a 1cm overlap.

Place in fridge for 15 minutes

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Step 4 - click here to display

Cut each log into 12 to 14 pieces. Egg wash liberally with beaten yolk.  Snip the top of each sausage roll using scissors.

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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.

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Meanwhile to make the cheats lemon aioli, combine the mayonnaise, garlic, lemon zest and juice together in a small mixing bowl, stirring until well combined.

Serve the sausage rolls on a platter with the aioli.

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