Name: Chicken and leek sausage rolls
Cook time: 35 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 2 leeks, well washed, sliced; 500 gram lean chicken mince; 1 carrot, grated; 2 tablespoon chopped chives; 2 sheets frozen reduced-fat puff pastry, thawed; 1 egg, lightly beaten; 1 teaspoon poppy seeds; tomato sauce, to serve

Ingredients

1 tablespoon olive oil

2 leeks, well washed, sliced

500 gram lean chicken mince

1 carrot, grated

2 tablespoon chopped chives

2 sheets frozen reduced-fat puff pastry, thawed

1 egg, lightly beaten

1 teaspoon poppy seeds

tomato sauce, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.

2.Heat oil in a large frying pan on medium. Cook leek, stirring, for 4-5 minutes, until soft but not browned. Transfer to a bowl. Cool.

3.Add chicken mince, carrot and chives to leek and use hands to mix well. Cut pastry sheets in half. Divide mince mixture into four equal portions.

4.Using wet hands, roll one portion of mince mixture into a long sausage shape. Place sausage on one piece of pastry, about 3cm from one long edge. Brush edge of pastry with water. Fold pastry over and press edge to seal. Place roll seam side down and cut into five pieces. Place on a prepared tray. Repeat with remaining mince mixture and pastry.

5.Brush each sausage roll lightly with beaten egg and sprinkle over poppy seeds. Bake for 30-35 minutes, until puffed and golden. Serve sausage rolls with tomato sauce.

Vary the flavour by using pork or veal mince instead of chicken, or serve with sweet chilli sauce for dipping.
Note

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Ingredients

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