Christmas Chicky Rolls
40 mins
12 pcs / SERVINGS
INGREDIENTS
- 500g Sadia Minced Chicken
- 2 tbsp extra virgin olive oil
- 1 white onion, finely chopped
- 3 garlic cloves, crushed
- 1 tbsp rosemary, finely chopped
- 1 tsp cumin seeds, crushed, plus extra
- 3 sheets puff pastry, thawed
- 1 egg, lightly beaten
- 250g Greek-style yoghurt
- 1⁄4 cup (or 75g) tomato chutney
- Mint leaves for garnishing (optional)
METHOD
- Preheat oven to 200ºC. Heat oil in a fry pan over medium heat. Add onion and cook for 3-4 minutes until softened.
- Add garlic, rosemary and cumin and cook 1-2 minutes until fragrant. Remove from heat then chill for 10 minutes, then combine with mince meat.
- Divide the mixture between pastry sheets, laying it along one edge. Roll to enclose to form a log, brushing the last 3cm of pastry overlap with eggwash. Then seal and trim pastry.
- Place on a baking tray lined with baking paper, seam side down and freeze for 10 minutes. This will make them easier to slice.
- Cut each roll into 4 and leave on the tray. Brush with eggwash and scatter with extra cumin seeds. Then bake for 30 minutes or until pastry is golden and rolls cooked through.
- In a sauce bowl, swirl tomato chutney through the yoghurt and serve with the sausage rolls, scattered with mint!
Minced Chicken
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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