Chicken and Thyme Sausage Rolls
So simple to make - why not double the batch and freeze half?
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 500 gms minced chicken
- 1 carrot grated
- 1/2 preserved lemon finely chopped (zest of one lemon if you have no preserved lemons)
- 1 cup fresh bread crumbs
- 2 spring onions finely chopped
- 1-2 Tbsp chopped fresh thyme
- 1 egg lightly beaten
- 4 sheets frozen puff pastry thawed
- Extra lightly beaten egg for egg wash
- 2 Tbsp nigella seeds
Preheat oven to 180C (350F). Line baking trays with baking parchment.
Wash your hands thoroughly.
Place chicken, carrot, spring onion, bread crumbs, lemon, thyme and salt and pepper to taste in a large mixing bowl, add egg and combine well with your hands, smooshing it all together thoroughly.
Cut each of the pastry sheets in half, place sausage meat along the length of the middle of each sheet and roll up, sealing the edges with a brush of egg wash.
Place the long rolls on prepared baking trays, cut each roll to small bite-sized pieces, brush the tops with egg wash and sprinkle with the nigella seeds.
Bake for 20-25 minutes, or until golden brown.