CHICKEN, FETTA & ROCKET SAUSAGE ROLLS

PREP + COOK TIME 1 HOUR 10 MINUTES (+ COOLING & REFRIGERATION) MAKES 36

1 tablespoon olive oil

1 small onion (80g), chopped finely 2 stalks celery (300g), trimmed,

chopped finely

1 clove garlic, crushed

500g chicken mince

1½ cups (105g) fresh breadcrumbs 1 egg, beaten lightly

100g fetta, crumbled

1 tablespoon finely grated lemon rind 100g rocket leaves, chopped coarsely 3 sheets frozen puff pastry,

thawed, halved

1 egg yolk

1 tablespoon milk

1½ tablespoons sesame seeds 2 teaspoons black sesame

or nigella seeds 1 Heat oil in a large frying pan over medium heat; cook onion, celery and garlic, stirring, for 5 minutes or until soft but not browned. Transfer mixture to a large bowl; cool.

2 Add mince, breadcrumbs and egg to onion mixture; mix well. Add fetta, rind and rocket; mix until combined.

3 Preheat oven to 220°C/200°C fan. Line three oven trays with baking paper.

4 Divide mince mixture into six portions; shape each portion into a log the length of the pastry. Place one log, off−centre, on each pastry half. Brush edges with a little water. Fold pastry over filling, pressing to seal. Place on trays, seam−side down. Refrigerate for 30 minutes.

5 Cut each log into six pieces. Combine egg yolk and milk in a small bowl; brush top of rolls liberally with egg mixture, then sprinkle with combined seeds.

6 Bake rolls for 15 minutes. Reduce heat to 180°C/160°C fan; bake for a further 10 minutes or until golden brown and cooked through.

CHICKEN, FETTA AND ROCKET SAUSAGE ROLLS