Chicken Parmi Sausage Rolls
Ingredients
Method
Preheat the oven to 200°C (fan-forced or conventional). Prepare a large baking tray by lining it with parchment paper to prevent the sausage rolls from sticking during baking.
In a large mixing bowl, add the chicken mince, half of the grated cheese (about 1 cup), half a jar of Napoli sauce (roughly 250g), the chopped ham, and breadcrumbs. Mix everything together thoroughly until the ingredients are well combined and evenly distributed. This will form the filling for the sausage rolls.
Prepare the puff pastry by placing the thawed sheets onto a clean work surface. Using a sharp knife or pizza cutter, slice each pastry sheet in half lengthwise, creating six long strips in total. Divide the chicken mixture into six equal portions to ensure even filling for each strip.
Shape the filling by taking one portion of the chicken mixture and forming it into a long sausage shape along the long edge of each pastry strip. Carefully roll the pastry over the filling, ensuring the seam ends up on the bottom. This will help hold the filling in place during baking. Repeat this step for the remaining pastry strips.
Cut each rolled pastry log into four equal pieces to create bite-sized sausage rolls. Place each sausage roll seam-side down on the prepared baking tray, leaving enough space between each roll for even cooking.
Prepare the egg wash by whisking the egg and milk together in a small bowl. Using a pastry brush, lightly brush the top of each sausage roll with the egg wash, which will help give them a golden-brown finish when baked. For added flavour and presentation, sprinkle a small amount of the remaining grated cheese over each roll.
Bake the sausage rolls in the preheated oven for approximately 25 minutes, or until the pastry turns golden and crisp, and the filling is fully cooked through. Keep an eye on them to ensure they don’t over-brown.
Serve immediately while warm, with the remaining Napoli sauce on the side for dipping.
Ingredients
Directions
Preheat the oven to 200°C (fan-forced or conventional). Prepare a large baking tray by lining it with parchment paper to prevent the sausage rolls from sticking during baking.
In a large mixing bowl, add the chicken mince, half of the grated cheese (about 1 cup), half a jar of Napoli sauce (roughly 250g), the chopped ham, and breadcrumbs. Mix everything together thoroughly until the ingredients are well combined and evenly distributed. This will form the filling for the sausage rolls.
Prepare the puff pastry by placing the thawed sheets onto a clean work surface. Using a sharp knife or pizza cutter, slice each pastry sheet in half lengthwise, creating six long strips in total. Divide the chicken mixture into six equal portions to ensure even filling for each strip.
Shape the filling by taking one portion of the chicken mixture and forming it into a long sausage shape along the long edge of each pastry strip. Carefully roll the pastry over the filling, ensuring the seam ends up on the bottom. This will help hold the filling in place during baking. Repeat this step for the remaining pastry strips.
Cut each rolled pastry log into four equal pieces to create bite-sized sausage rolls. Place each sausage roll seam-side down on the prepared baking tray, leaving enough space between each roll for even cooking.
Prepare the egg wash by whisking the egg and milk together in a small bowl. Using a pastry brush, lightly brush the top of each sausage roll with the egg wash, which will help give them a golden-brown finish when baked. For added flavour and presentation, sprinkle a small amount of the remaining grated cheese over each roll.
Bake the sausage rolls in the preheated oven for approximately 25 minutes, or until the pastry turns golden and crisp, and the filling is fully cooked through. Keep an eye on them to ensure they don’t over-brown.
Serve immediately while warm, with the remaining Napoli sauce on the side for dipping.