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Summer Sausage Rolls |
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| Serves 4 |
Prep 20 mins |
Cooking 20 mins |
challenge |
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| Makes 18 rolls |
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My rating |
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Ingredients |
400g chicken mince or 2 large skinless chicken breasts
1 garlic clove, crushed (optional)
3 rashers streaky bacon, thinly sliced
4 sundried tomatoes, chopped
handful basil leaves, chopped
320gpack ready-rolled puff pastry
flour, for dusting
1 egg yolk, beaten
20g sesame seeds
Salad to serve (lettuce, tomatoes, cucumber) and/or potato salad
or coleslaw
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Goes well with:
the Chinese leaf salad from: smoky bangers with
cranberry salsa
potato salad from: Grilled Lemon bream with
potato salad |
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If you have bought the chicken
breasts, whizz the chicken and garlic in a processor until
the chicken is minced. Tip in the bacon, sundried tomatoes
and basil. Pulse for 5 secs to just mix through. If you
have bought the chicken mince, tip the bacon, sun-dried
tomatoes and basil and pulse for 5 secs to blend. Mix with
the chicken mince.
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Season well. Roll the pastry
sheet on a lightly floured surface and cut in half
lengthways. Spread half the chicken mixture along the
middle of one of the pastry strips, then roll up the
pastry, pinching the ends together to seal. Using a sharp
knife, cut into 2.5cm long pieces. Repeat with the
remaining pastry strip.
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Can be frozen, uncooked, for
up to 1 month. Heat oven to 200C/180C fan/gas 6. Place the
rolls on a large baking sheet. Brush with the egg, then
sprinkle with seeds. Bake for 20 mins until golden.
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Serve with a Chinese leaf
salad and a potato salad
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DAILY
DINNERS 
