Sunday Roast Chicken-Inspired Sausage Rolls

Ingredients

• 2 sheets Ready-rolled puff pastry
• 1 pack Chicken sausages, skins removed (Pack size not specified; estimated at 400 g)
• 1 tbsp Butter
• 1 White onion (Finely chopped)
• 1 Carrot (Small; finely chopped)
• 1 Potato (Finely chopped)
• Fresh sage and thyme (Finely chopped, plus extra for topping; amount not specified)
• Salt and black pepper (To taste)
• 1 Egg yolk (For egg wash)
• Flaky sea salt (For sprinkling)
• Thick gravy (For dipping; amount not specified)

Steps

1. 1

   Melt the butter in a pan over medium heat.

2. 2

   Add the finely chopped onion, carrot, potato, sage, and thyme. Cook until the vegetables have softened.

3. 3

   Season the softened vegetables well with salt and black pepper, then leave them to cool slightly.

4. 4

   Mix the softened, seasoned vegetables directly into the chicken sausage meat until evenly combined.

5. 5

   Preheat the oven to 200°C.

6. 6

   Line a baking tray with baking paper. Shape the chicken filling along the length of each pastry sheet, leaving a couple of inches from the bottom edge, then roll the pastry up tightly around the filling.

7. 7

   Brush the pastry rolls generously with the egg yolk.

8. 8

   Sprinkle the rolls with flaky sea salt and a little extra chopped sage and thyme.

9. 9

   Bake for around 20–25 minutes, until the pastry is golden brown and puffed up and the filling is cooked through.

10. 10

    Serve the sausage rolls hot with thick gravy for dipping.

Notes

The chicken sausage pack size and the amount of fresh herbs are not specified in the source. The source does not state how to portion or cut the finished rolls, or the amount of gravy to serve.

Nutrition per serving

• main
• appetizer
• baked
• British-inspired
• autumn
• puff pastry
• chicken