Recipe from David Herbert’s Best Home Cooking by David Herbert with photography by Brent Parker Jones, published by Lantern rrp$39.99
Chicken and feta sausage rolls
Use ready-made puff pastry to make these. To thaw the pastry sheets, lay them flat on baking paper at room temperature for about 10 minutes.
2 sheets ready-rolled puff pastry, thawed 1 free-range egg, beaten
tomato sauce, to serve (optional)
500 g minced chicken
1 small golden shallot, very finely chopped grated zest of ½ lemon
4 tablespoons chopped rocket
4 tablespoons fresh breadcrumbs
½ teaspoon dried chilli flakes 100 g feta, crumbled
salt and freshly ground black pepper
1. Combine all the filling ingredients in a bowl and mix well with your hands. Season well with salt and pepper.Cut each sheet of pastry in half. Form the filling into four sausages the length of the pastry, and place one slightly off-centre on each strip
2. Brush one edge of the pastry strip with beaten egg and then fold the other over to enclose the filling.
3. Press down to seal with the back of a fork and brush with beaten egg.
Cut each roll into three smaller sausage rolls, and prick each with a fork. Place on a baking tray lined with
baking paper and chill for at least 30 minutes or until ready to cook.
4. Preheat the oven to 220°C (200°C fan- forced).
5.Bake the sausage rolls for 25 minutes or until golden. Serve warm with tomato sauce, if desired.
As you can see these turned out perfectly – they were delicious and could easily be made for a lazy supper or served with some salad for a quick and easy meal. I will certainly be making these again.