Chicken & Liver Sausage Rolls
EF | DF | NF | RSF
- Oven
- knife
- Small Bowl
- Pastry Brush
- 500g chicken mince
- 2 cloves of garlic
- 1 tsp paprika
- 1/2 tsp thyme
- 2 finely chopped chicken liver (can use liver powder (here but I would use a bit less – maybe just 2 tsp))
- 1 tsp salt
- 375g puff pastry – we use a brand called Careme Spelt Pastry
- 1 egg for the egg wash (can be swapped for milk for egg free)
- Sesame seeds for roasting (can be omitted for sesame allergy)
Preheat the oven to 170 degrees
Finely dice the garlic cloves
Take out a large bowl and add in the chicken mince, finely diced livers, paprika, thyme, garlic and salt. Mix well to incorporate
Remove your puff pastry from the fridge and slice in half to create two sheets
Place the first sheet horizontally and begin spooning half of the filling horizontally in a line from one end to the other. Add the mixture with about two centimetres on the closest end to begin rolling up the roll
Roll up the filling and once rolled, gently stretch out the roll to create more yield
Slice the rolls to your desired length, then place in a baking tray
Whisk one egg in a small bowl and gently brush the egg over the rolls with a pastry brush
Sprinkle with sesame seeds and place in the oven for roughly 40 minutes, until the pastry is golden and crisp. Repeat with the remaining pastry and filling.
Able to be frozen: yes
Recipe for Boob to Food by Jane Houston
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