Summer sausage rolls
- Preparation and cooking time
- Makes 20 rolls
- 2 large skinless chicken breasts
- 1 garlic clove, crushed
- 3 rashers streaky bacon, thinly sliced
- 4 sundried tomatoes, chopped
- handful basil leaves, chopped
- 375g/13oz pack ready-rolled puff pastry
- flour, for dusting
- 1 egg yolk, beaten
- 25g sesame seeds
- STEP 1
Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.
- STEP 2
Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
- STEP 3
Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.