Chicken & Liver Sausage Rolls

DF | NF | RSF - Can be EF

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Course 3 meals a day, Baby Led Weaning, BLW, lunchbox, Snack

Servings small rolls

500 grams chicken mince
2 cloves of garlic minced
1 tsp paprika
1/2 tsp dried thyme or leaves removed from 2 stalks.
2 TBSP finely chopped chicken liver Alternatively you can use desiccated liver powder - i used 6 capsules of Cell squared
1 tsp salt
2 sheets puff pastry we love the brand careme
1 egg whisked (for egg wash)
sprinkle sesame seeds optional

Preheat the oven to 170 degrees Celcius (fan-forced)
In a large bowl combine the chicken mince, finely diced livers or liver capsules opened up, paprika, thyme, garlic and salt. Mix well to incorporate
Cut the puff pastry sheets in half to create two rectangles per sheet. Working with one rectangle at a time, spoon a line of filling down the long side of the pastry, leaving a 2cm gap at the edge to allow rolling.
Roll the pastry tightly over the filling to form a log, seam-side down. Gently stretch the roll to elongate slightly and then slice into your desired size (mini for babies or longer for adults).
Place the rolls on a lined baking tray. Brush with whisked egg and sprinkle with sesame seeds (optional).
Bake for around 20-30 minutes, or until golden brown and cooked through. Repeat with remaining filling and pastry.

Recipe for Boob to Food by Jane Houston

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