Chicken and fig sausage rolls

I began making these sausage rolls when requested to design a sausage roll bar for a corporate function. The premise was that we were to build a food station based on a bakery theme and serve a multitude of sausage rolls in all shapes, sizes and flavours.

By far the favourite sausage roll variety was chicken and fig, which was paired with a smoky barbecue sauce and aioli. I used a tiptop quality, allbutter, readyrolled puff pastry to make the rolls. You can make your own or, like I did, seek out a great readyrolled version.

Makes 24

500g chicken mince

2 eggs

2 Tbsp oyster sauce

1 small onion, peeled and grated fine 6 large dried figs, cut into small dice 2 tsp salt

1 tsp finely ground black pepper

1 small handful chives, finely chopped 2 Tbsp sesame seeds

4 sheets of readyrolled pastry

Method

Make the filling by placing the chicken mince in a large bowl along with 1 egg, the oyster sauce, onion, figs, salt, pepper and chives. Using very clean or disposablegloved hands, mix the ingredients with your hands until well combined and the figs are evenly distributed throughout the mince. I find that mixing by hand is the easiest way to get this job done.

Lay the readyrolled pastry on the bench and allow to defrost for 10 minutes, or roll out the pastry on a lightly floured bench until it is 3mm thick. Slice the rolled pastry into four evenlysized squares.

Divide the chicken filling into four portions and place one portion of the mixture on the end of a pastry sheet. At the other end of the pastry sheet, brush the edge with a little water, which will help to seal the roll. Shape the filling into a log and roll the pastry and filling to form a pastry sausage.

Repeat with the filling and pastry sheets until all the mixture is used up.

Cover the sausage rolls and refrigerate for at least 1 hour and up to 24 hours.

Preheat the oven on bake to 200degC and position the shelf in the middle of the oven. Beat the last egg with a fork until there are no visible streaks.

Score the top of the sausage rolls with a small sharp knife, making light long slices across the surface and brush tops with the beaten egg. Sprinkle the tops with sesame seeds and carefully slice each roll into six even minisausage rolls.

Lay the rolls on a baking paperlined oven tray, leaving a bit of space between each roll for the pastry to rise. You may have to cook the rolls in two batches. Bake in the oven for 25 minutes, or until the rolls are golden on top and the filling is cooked through.

Serve the rolls immediately with a dipping sauce of sweet chilli sauce, tomato relish and/or aioli.