Chicken Sausage Rolls Makes 20 rolls Suitable for freezing uncooked Ingredients: 2 large skinless chicken breasts 2 cloves garlic, crushed 4 sundried tomatoes, chopped Handful basil leaves, chopped 500 g ready rolled puff pastry Flour for dusting 1 egg, beaten Sesame seeds Method: Whizz the chicken and garlic in a food processor until the chicken is minced. Tip in the sundried tomatoes and basil. Pulse for 5 seconds to just mix through. Season well. Roll the pastry sheet out on a lightly floured surface into a rectangle and cut in half lengthways. Spread half the chicken mixture along the middle of on the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen uncooked, for up to 1 month. Heat oven to 200C. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with the sesame seeds. Bake for 20 minutes until golden.
- Tags: Cape Malay, cape malay cooking, Cape Town, Chicken, Easy, Pastry, Ramadan, salwaa smith, sausage roll