Chicken and chestnut sausage rolls
Photo by Tamara West
|2 cloves||Crushed garlic|
|300 g||Chicken mince|
|1||Spring onion, finely chopped|
|1 to taste||Freshly ground black pepper|
|1 tsp||Sesame oil|
|½ tsp||Soy sauce|
|7||Canned water chestnuts, chopped|
|1 to taste||Chilli|
- Mix together all ingredientstogether.
- Roll out 1 sheet puff pastry. Cut in half and divide the sausage meat across the width of both.
- Egg wash the pastry edges, roll into logs and cut into mini rolls. (Approx 9 per log).
- Egg wash, sprinkle with sesame seeds and bake in a 200 degC oven for 30minutes or until golden.