Chicken sausage rolls

• 29.12.2021 14:50 UTC+01:00
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My youngest doesn't eat pig, so I make these sausage rolls for her. And everyone else, since my wife and eldest prefer them to pork.

Just putting this here as an aide-memoire on cooking times, really.

Ingredients

• Chicken, minced, 600g
• Puff pastry, one sheet, 320g, 42×25cm; I use pre-packaged puff pastry. Adjust according to availability.
• Sage, 10g, finely chopped
• Garlic, one clove, crushed
• Egg, beaten
• Salt and freshly-milled black pepper, to taste

Method

1. Preheat the oven to 220°C (200°C, fan-assist).
2. Thoroughly mix the chicken, sage, garlic, salt, and pepper in a bowl.
3. Place the pastry widthways (landscape orientation) and cut into three equal strips, vertically.
4. Divide the meat mixture into three equal portions, and roll in your hands to a sausage. Place on the pastry.
5. Brush a little egg onto one long edge of the pastry, and roll the pastry around the meat mixture.
6. Cut the rolls into two, three, or four and place on a baking sheet.
7. Cut slits into the top of each roll, and brush with egg.
8. Place in the oven on a mid-high shelf for 20 minutes. Leaving them too long (e.g. 25 minutes) can result in them drying out.
9. Serve immediately, or transfer to a cooling rack.