Chicken and bacon come together in these hearty sausage rolls.
Author: Chelsea
Serves: 16 logs, 32 bites
Ingredients
12 slices of bacon
500g ground chicken
½ onion, diced
5 cloves garlic, minced
⅓ cup parsley, chopped
2 Tbsp chives, chopped
1 cup bread crumbs
397g puff pastry (Tenderflake, 2 pack)
1 egg, whisked
Instructions
Preheat oven to 350°. Line a baking sheet with aluminum foil and place a wire rack on top. Place bacon strips on wire rack and back for 15-20 minutes until bacon is crispy. Let cool, then chop into tiny pieces. Increase oven temp to 425°.
In the bowl of a stand mixer, combine bacon, chicken, onion, garlic, parsley, chives and breadcrumbs. Mix until thoroughly combined.
Roll out first batch of puff pastry into a 12x9 rectangle, then cut into three equal parts of 4x9. Baste with egg.
Using your hands, shape the chicken mixture into tubes and place on puff pastry. Baste an edge of the pastry with egg, then roll so pastry covers the chicken mixture. Cut into desired size and place on a parchment-lined baking sheet. Repeat for the rest of the puff pastry.
Bake for 30-40 minutes until puff pastry is puffed and golden, and chicken is cooked through.
Recipe by Port and Fin at https://portandfin.com/chicken-bacon-sausage-rolls/