CHICKEN STUFFING SAUSAGE ROLL WITH SAGE

MAKES 2

80g unsalted butter, plus extra melted to brush 1/4 cup (60ml) extra virgin olive oil 300g smoked bacon, rind removed, cut

into 2.5cm batons 1 large red onion, finely chopped 3 cloves garlic, crushed 1 tbs Tuscan seasoning (from specialty food shops and supermarkets – substitute Italian herb blends) 1/4 bunch flat leaf parsley, leaves picked 2 tbs finely chopped thyme leaves Zest of 1 lemon 200g stale sourdough breadcrumbs 400g chicken mince 400g pork and fennel sausage mince 2 eggs, 1 lightly beaten, to wash 2 sheets frozen puff pastry, defrosted 10 sage leaves 2 sheets filo pastry Baby parsley and Dijon mustard,

to serve

GRAVY

50g unsalted butter 25g plain flour 11/ 4 cups (310ml) good quality brown

chicken or beef stock

Heat the butter and oil in a frypan over medium-high heat. Add the bacon, onion, garlic and Tuscan seasoning. Cook, stirring occasionally, for 6-7 minutes or until onion is soft. Remove from heat, season to taste and stir in herbs, lemon zest and breadcrumbs. Set aside until cooled completely.

Once mixture has cooled, crumble in the mince with 1 egg and mix well to combine. Season and divide mixture in half. Set aside until ready to use.

Preheat oven to 200°C. Grease 2 large oven trays and line with baking paper. Working with 1 puff pastry sheet at a time, place a portion of mince down the centre of pastry and shape into a 5cm-thick log. Brush edges with egg wash and roll up to enclose filling. Brush with egg wash and evenly place five sage leaves over the top. Lay 1 sheet of filo pastry on a clean work surface and brush with extra melted butter and season. Place sausage roll onto the filo pastry sheet sage-side up, parallel to one short edge. Trim filo pastry to match the length of the sausage roll. Roll up tightly to enclose in a single layer. Trim excess filo and discard. Place on prepared trays, seam-side down, making sure the sage leaves are on top. Brush with more melted butter and scatter with sea salt flakes. Repeat with remaining puff pastry, mince mixture and filo pastry. Bake for 30-35 minutes or until golden.

Meanwhile, for the gravy, heat the butter in a small non-stick saucepan. When the butter begins to foam, stir in the flour. Cook, stirring for 3-4 minutes or until flour is deep golden brown. Gradually whisk in the stock until smooth and combined. Reduce heat to very low and cook, stirring frequently for a further 5 minutes to cook out flour. Keep warm until ready to serve.

Remove sausage rolls from the oven and cut into desired pieces. Serve

immediately with gravy alongside.