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Chicken & Liver Sausage Rolls
12
Sep
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Baking Pan |
Enamel Bake Tray 1L |
| Servings | 12 small rolls |
Ingredients
- 500 grams chicken mince
- 2 cloves of garlic minced
- 1 tsp paprika
- 1/2 tsp dried thyme or leaves removed from 2 stalks.
- 2 ttbspn finely chopped chicken liver. Alternatively you can use desiccated liver powder – 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
Recipe created by boobtofood
Step 1
Preheat oven to 170°C fan-forced.
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
Place the rolls on a lined baking tray. Brush with whisked egg and sprinkle with sesame seeds (optional).
Step 6
Bake for around 20-30 minutes, or until golden brown and cooked through. Repeat with remaining filling and pastry.
