Simple Homemade Chicken Sausage Rolls
Servings: 16 mini sausage rolls
Ingredients
- 250g (9 oz) puff pastry (ready made)
- 500g (17½ oz) chicken mince (ground chicken)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon garlic powder
Instructions
- Pre-heat the oven to 175ºC (350ºF).
- Place the chicken mince in a bowl and add the salt, pepper, oregano and garlic powder. Stir to combine everything.
- Roll out the pastry and cut into four rectangles.
- Take one rectangle, with the long side facing you and place a quarter of the mince right along the whole length. Have it as close to the edge as you can or you won’t be able to roll it properly.
- Roll up the pastry ending up with the seam underneath.
- Place on a large oven tray lined with baking paper and cut into four bits. Repeat with the others.
- With a sharp knife, make a diagonal cut in the top of each bit.
- Beat an egg and then wash all over the rolls.
- Sprinkle with sea salt and pepper then bake for around 30 minutes until golden, and the pastry is no longer soggy.
- Remove from the oven and either eat warm or when cold. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
