I made this recipe up on the tram home from school one day and just my luck, they worked first try, no adjustments needed. I'm intending to pack them with salad for lunch, but I think they'd be totally lovely on a picnic or even better as a cocktail hour snack (and I can assure you they're much more beautiful and delicious than they appear in my terrible photo).
You will need..
500g free range chicken mince
1 eschalot, finely chopped
1 leek, finely chopped
1-2 cloves of garlic, crushed
half a bunch of parsley, finely chopped
2(ish) teaspoons of olive oil
2 sheets of frozen puff pastry, slightly thawed and cut in half
1 egg, whisked
1 tablespoon of sesame seeds
salt & pepper
tomato sauce to serve (or if you're too bloody fancy for your own good, homemade tomato relish)
Preheat oven to 180°C and line a large baking tray with baking paper.
Heat the olive oil in a fry pan over a medium heat. Add the eschalot, leek and garlic. Reduce the heat and cook until translucent and soft, stirring regularly. Remove from heat and cool.
Once the mixture has cooled, add to a large bowl along with the mince, parsley and a generous amount of seasoning. Mix the ingredients until well combined, I found this easiest to do with my hands (making sure I washed them first of course).
Distribute the chicken mixture evenly between the 4 pieces of pastry, forming into sausage-y shapes along the length of the long edges. Brush the uncovered long edge with water and roll up the mince in the pastry. Cut each sausage roll into 4 or 5 smaller, and therefore cuter and better, sausage rolls. Transfer to baking tray with the pastry join on the bottom.
Brush the sausage rolls with the whisked egg and sprinkle with sesame seeds. Pop in the oven for 10-15 minutes, or until golden brown. Remove from the baking tray to a wire rack to cool for a few minutes, this will prevent the sausage rolls having soggy bottoms and you having a burnt mouth..both of which are quite undesirable.
Other variations you might like to try..corriander instead of parsley, some pancetta crisped in a hot pan and crumbled finely into the mince mixture or (if you're not allergic to chilli like me) a pinch of chilli flakes. Enjoy!