Sausage Rolls

Sausage Rolls

Sausage Rolls

Ingredients

• 2 large skinless chicken breasts 
• 1 garlic clove (crushed) 
• 4 sun dried tomatoes (chopped) 
• Handful basil leaves (chopped) 
• 375 g pack ready-rolled puff pastry 
• Flour (for dusting) 
• 1 egg yolk (beaten) 
• 25g sesame seeds

Method

1. Whizz the chicken and garlic in a processor until the chicken is minced.
2. Tip in the sundried tomatoes and basil. Pulse for 5 seconds to just mix through. Season well. 
3. Roll the pastry sheet on a lightly floured surface and cut in half lengthways.
4. Spread half the chicken mixture along the middle of one of the pastry strips and then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces.
5. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
6. Heat oven to 200 degrees Fahrenheit. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds.
7. Bake for 20 minutes until golden.