A very simple recipe for when you have guests over or are just looking for a simple treat. This is also much healthier than regular sausage rolls.
1x 400g of Manor Farm Chicken mince
1 large Clove of garlic crushed
2 good pinches of sea salt
Half an onion finely diced
Zest of 1 lemon
5/6 sprigs of thyme
1 sheet of ready rolled puff pastry
3 tablespoons of mayonnaise
1tsp of harissa paste
- Place the chicken into a bowl and add the vegetables, herbs, lemon and season with salt and pepper.
- Cut the pastry sheets in half. Split the chicken mixture into four. Place one portion of the filling onto the edge of the pastry half. Shape this into a log, roll it and press it to seal it in place. place this onto a lined baking tray, seam side down. Repeat with the rest of the pastry and filling. With a knife, score each roll about 5 times. Place them in the fridge for about half an hour.
- Lightly beat the remaining egg and brush it over the sausage rolls, sprinkle with sesame seeds. Bake in the oven for about 25-30 minutes or until the pastry is golden brown and the sausage rolls are cooked through. Mix the harissa mayo up and serve.