Healthy Chicken Sausage Rolls

makes 30 small rolls


Filling


500g chicken breast mince
1 carrot, grated
1 apple, grated
1 onion, grated
1 egg, plus one extra egg, lightly beaten
2 heaped teaspoons wholemeal flour
2 garlic cloves, finely chopped
1 tablespoon thyme leaves
1 tablespoon grain mustard
salt and pepper


Sauce, to serve


1. Preheat the oven to 200C and line two baking sheets with non stick paper.


2. Mix all the ingredients (except the extra egg and puff pastry) in a large bowl until well combined. It’s easiest to do this using your hands.


3. Cut each pastry sheet in half so you have 6 rectangles and place on a lightly floured surface. Divide the chicken mixture into 6 equal portions and spoon evenly down the centre of each pastry rectangle.


4. Fold one edge of the pastry over the filling, stretching it slightly as you go and tuck it under the chicken mixture slightly. Fold the other pastry edge over the top to form a seam and press down gently to seal. Turn the rolls over so the seam side is down. Repeat with the remaining rolls.


5. Cut each roll into 5 segments and make a small slit on the tops to prevent them bursting. Arrange on the baking sheets well spaced apart. Cover with cling film and chill for 30 minutes.


6. Uncover and brush the tops with beaten egg then bake for 30 minutes until golden brown and cooked through. Serve with your favourite sauce.


Pastry


Prep Time: 15 minutes


Ingredients:


• 7 oz/200g all purpose/plain flour (see tip below)
• pinch of salt
• 4 oz/ 110g butter, cubed or an equal mix of butter and lard
• 2-3 tbsp cold water
Preparation:


This quantity makes 10 oz/300g pastry.


• Place the flour, butter and salt into a large clean bowl.


• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.




• Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.


• Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.


The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.



Scores from hubby - 6/10 (too much pastry for his liking)
Ashley- 10/10
Brandon 8/10

My opinion is the pastry tasted of too much butter, I will have to remember this for next time.