Chicken & Liver Sausage Rolls

Chicken & Liver Sausage Rolls

DF | NF | RSF – Can be EF
Course 3 meals a day, Baby Led Weaning, BLW, lunchbox, Snack
Servings 12 small rolls

Equipment

  • knife
  • Small Bowl
  • Pastry Brush

Ingredients
  

  • 500 grams chicken mince 
  • 2 cloves of garlic 
  • 1 tsp paprika 
  • 1/2 tsp thyme 
  • 2 TBSP finely chopped chicken liver Alternatively you can use desiccated liver powder.
  • 1 tsp salt
  • 375 grams puff pastry
  • sprinkle sesame seeds can be omitted for sesame allergy

Instructions
 

  • 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.

Notes

Able to be frozen: yes  
Recipe for Boob to Food by Jane Houston
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