About this recipe:A simple and basic but tasty recipe.
Makes: 36 rolls
500g chicken mince
1 grated carrot
1 grated onion
1 (200g) tin sweetcorn kernels, drained
5 tablespoons dried breadcrumbs
chopped fresh parsley
1 packet puff pastry sheets
1 egg, beaten
sesame seeds, for sprinkling
sweet chilli sauce for serving (optional)
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Method Prep:15min › Cook:20min › Ready in:35min
Combine chicken, carrot, onion, sweetcorn, breadcrumbs and chopped parsley in a bowl.
On a lightly floured surface, roll the pastry out into a thin rectangular shape, (approximately 23cm x 30cm x 0.5cm). Divide the pastry by cutting horizontally across the middle to get 2 strips.
Spread both strips with chicken mixture. Brush beaten egg along the long side of the pastry. Fold the pastry over the top of the chicken mixture and seal all along the edge with a fork.
Slice each strip into individual sausage rolls about 4cm long each. Slash the top of each sausage roll with 2 short lines. Place on a baking tray, brush with beaten egg, sprinkle with sesame seeds and bake at 200 C / Gas 6 for 15 to 20 minutes or until golden brown and crispy.
Added a courgette, reduced sweet corn to a handful. Changed the parsley for coriander leaf. Plus a few grounds of pepper. Cooked some off the rest frozen for a birthday tea. I cannot taste these personally but they get an increased star rating from friends who's palate I trust. - 24 Apr 2014