Friday, January 13, 2012

Chicken and Corn Sausage Rolls



3 Sheets of frozen puff pastry
500-600g chicken mince
1 cup corn kernels
sea salt and freshly ground pepper to taste
2 tablespoons of oyster sauce

Turn oven to 200c
Defrost pastry sheets.
In a bowl mix ingredients
Cut each pastry sheet in half
Place a line of the mince mix about 3cm in from the edge of each pastry sheet half
Fold the pastry over the mix **I found the easiest way to do this is to leave the plastic backing sheet under the pastry, then roll the pastry over starting with the inner edge of the cut half. Then you can roll the sausage back on to the plastic sheet and it makes less mess and is easier to get the rounder shape**
Cut the rolled length in half then half again, to get the smaller sausage rolls.
Place onto a lined tray
Cook for 15-20 until the pastry is golden.

**Ingredient variations**
BBQ sauce and/or cheese
Thai variety using coriander, fish sauce, spring onion
Sausage meat instead of chicken mince

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