Chicken & Mushroom Sausage Rolls

  • Serves: 24
  • Cooks In: 20 minutes
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Ingredients

2 tbs olive oil
400g Cup mushrooms, finely diced
400g chicken mince
1 cup tasty grated cheese
6 green shallots, thinly sliced
2 eggs
1 cup fresh breadcrumbs
1/4 cup finely chopped flat leaf parsley
3 sheet ready rolled puff pastry, partially thawed
2 tbs sesame seeds
sweet chilli sauce, to serve

Method

1

Preheat oven 200°C fan forced. Line 2 baking trays with baking paper. Heat a large non-stick frying pan over high heat. Add oil and mushrooms, cook, stirring occasionally for 6 minutes until all moisture evaporates. Set aside to cool.

2

Drain excess moisture from mushrooms and transfer to a large bowl. Add chicken mince, cheese, shallots, 1 egg, breadcrumbs and parsley. Season with salt and pepper and mix until well combined.

3

Lightly whisk the remaining egg. Cut the pastry in half. Spoon chicken and mushroom mince mixture along one long edge; brush the opposite edge of a pastry sheet with beaten egg. Roll up to form a sausage. Press pastry to secure. Repeat with remaining mixture and pastry.

4

Brush the top each roll with beaten egg and sprinkle with sesame seeds. Cut each roll into 4 or 6 smaller ones. Place onto baking trays pastry seem side down. Bake for 18-20 minutes or until pastry is golden and filling cooked through. Serve hot with sweet chilli sauce.

Ingredients

 2 tbs olive oil
 400g Cup mushrooms, finely diced
 400g chicken mince
 1 cup tasty grated cheese
 6 green shallots, thinly sliced
 2 eggs
 1 cup fresh breadcrumbs
 1/4 cup finely chopped flat leaf parsley
 3 sheet ready rolled puff pastry, partially thawed
 2 tbs sesame seeds
 sweet chilli sauce, to serve

Directions

1

Preheat oven 200°C fan forced. Line 2 baking trays with baking paper. Heat a large non-stick frying pan over high heat. Add oil and mushrooms, cook, stirring occasionally for 6 minutes until all moisture evaporates. Set aside to cool.

2

Drain excess moisture from mushrooms and transfer to a large bowl. Add chicken mince, cheese, shallots, 1 egg, breadcrumbs and parsley. Season with salt and pepper and mix until well combined.

3

Lightly whisk the remaining egg. Cut the pastry in half. Spoon chicken and mushroom mince mixture along one long edge; brush the opposite edge of a pastry sheet with beaten egg. Roll up to form a sausage. Press pastry to secure. Repeat with remaining mixture and pastry.

4

Brush the top each roll with beaten egg and sprinkle with sesame seeds. Cut each roll into 4 or 6 smaller ones. Place onto baking trays pastry seem side down. Bake for 18-20 minutes or until pastry is golden and filling cooked through. Serve hot with sweet chilli sauce.

Chicken & Mushroom Sausage Rolls

Tags:

 Bakes & Pastries, Chicken

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