Chicken Sausage Rolls by Jo Whitton
Ingredients:
120g fresh bread
2 cloves garlic
handful of fresh parsley or coriander
1/2 an onion
1/2 a stick of celery
1 zucchini, quartered
1 carrot, quartered
600g cubed fresh chicken breasts/thighs
1 egg
2 Tbsp vege stock concentrate (or a couple of teaspoon of stock powder)
4 Tbsp tikka paste (I make my own in the Thermomix)
1 packet butter puff pastry (or homemade rough puff pastry from Tmx EDC)
Method:
1.
Thermomix Method: Grind bread, garlic and herbs in Thermomix on speed 9 until fine. Add veges and chop on speed 5 for 5 seconds. Add remaining ingredients and mix on speed 6-8 until finely minced and mixed together, using the spatula to help it along.
1.
Traditional Method: Grind bread and herbs in a food processor or blender until fine. Tip into a large mixing bowl. Mince garlic, and grate or finely chop vegetables and add to crumbs. Mince chicken in food processor (or use chicken mince instead of cubed chicken.) Mix chicken and remaining ingredients into crumb mixture.
2. Fry a spoonful of meat mixture in a hot frying pan and taste to check seasonings. Add salt or more tikka paste if needed.
3. Partially thaw a packet of puff pastry. (Or if using homemade pastry, keep it chilled until ready to roll out, using a third at a time.) Divide the sausage mixture between the pastry sheets, making a line of mixture down the centre of each sheet. Roll them up, seam side down, and slice into desired lengths. Cut slashes in the pastry with a sharp knife and place sausage rolls on a lined baking tray, or in a container to freeze for later (separating sausage rolls with baking paper).
4. When ready to cook, brush sausage rolls with an egg and water wash, and cook for about 30 minutes in preheated oven at 220 degrees, or until golden brown and cooked through.
