Chicken, muscat and prosciutto sausage rolls

MAKES: 12

PREP: 40 minutes COOK: 45 minutes

Ingredients

1 tbsp olive oil

1 small brown onion, finely chopped

50g button mushrooms, finely chopped

2 garlic cloves, crushed 4 fresh thyme sprigs, plus extra, to serve

2 tbsp muscat

500g chicken mince

100g canned baby corn spears, drained, thinly sliced crossways

50g (1 1/2 cup) rolled oats

1/4 cup chopped fresh continental parsley

2 eggs

3 sheets frozen butter puff pastry, just thawed

12 slices prosciutto

235g (1 cup) whole egg mayonnaise

125ml (1/2 cup) tomato sauce

Method

1. Heat oil in frying pan over medium heat. Cook onion, stirring often, for 5 minutes or until soft. Add mushroom, garlic and thyme and cook, stirring, for 5 minutes or until the mushroom is soft. Add the muscat and cook, stirring, for 2-3 minutes or until muscat has evaporated. Transfer to a large bowl and set aside to cool. Remove thyme sprigs.

2. Add mince, corn, oats, parsley and 1 egg to onion mixture. Season. Combine well.

3. Preheat oven to 200C/180C fan-forced. Line two baking trays with baking paper. Lightly whisk the remaining egg in a bowl.

4. Cut pastry sheets in half. Place two slices of prosciutto along the centre of each. Top with one-sixth of mince mixture. Brush one long edge with egg. Fold pastry over to enclose filling and seal. Cut each roll into two pieces. Place, seam-side down, on prepared trays. Brush with egg, pierce pastry and top with extra thyme. Bake for 30 minutes, until golden. Serve with combined mayonnaise and sauce.