Flavoursome chicken filling wrapped in puff pastry. The perfect dish for parties or a light snack served with a side salad.
Ingredients
2 (250g each) chicken breast fillets, sliced
2 carrots, grated
¼ cup breadcrumbs
¼ cup fresh parsley, chopped
(60ml) juice and grated peel of 1 lemon
Salt and milled pepper
1 roll (400g) puff pastry
1 egg, beaten
2 tbs sesame seeds (optional)
½ cup double-cream plain yoghurt
2 tbs peri-peri sauce
Fresh coriander, for serving
Method
Blitz chicken, carrots, breadcrumbs, parsley, lemon juice and peel, and seasoning in a food processor until well mixed.
Preheat oven to 200°C.
Place pastry on to a lightly floured surface and roll out lengthways.
Cut into 4 equal rectangles, about 10cm x 15cm.
Roll ¼ of the filling into a log (a little shorter than the pastry rectangles) and place in the centre of one of the rectangles.
Fold one edge of the pastry over the filling and tuck in, then roll to enclose filling, pressing down edges to seal. Repeat with remaining pastry and filling.
Cut rolls in half and make slits at the top.
Place on a baking sheet lined with baking paper, brush with egg and sprinkle with sesame seeds, if using.
Bake for 25–30 minutes, or until golden and cooked through.
Mix yoghurt with peri-peri sauce.
Garnish with coriander and serve sausage rolls with yoghurt dip.
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