Honey mustard chicken sausage rolls

 


Honey mustard chicken sausage rolls

2 x 500g packets chicken sausages (see note)

2 tbsp honey

1 tbsp wholegrain mustard

2 tsp Dijon mustard

25g (1/4 cup) dried (packaged) breadcrumbs

2 tsp fresh thyme leaves

3 sheets frozen puff pastry, just thawed

1 egg, lightly whisked

Step 1

Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper.

Step 2

Remove the sausage meat from the casings. Place the sausage meat in a bowl. Add the honey, wholegrain and Dijon mustards, breadcrumbs and thyme. Mix until well combined.

Step 3

Cut the pastry sheets in half. Arrange one-sixth of the chicken mixture lengthways down the centre of each pastry piece. Brush 1 long edge of pastry with a little egg. Fold pastry over filling, pressing to seal and form a roll. Cut each roll into 5 even pieces. Place pieces, seam-side down, on prepared trays.

Step 4

Bake for 25-30 minutes or until golden and cooked through. Serve sausage rolls hot.

 

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