Chicken & Pistacchio Sausage Rolls

I am a big fan of what we call in our house, “the dirty sausage roll”. I am a bit finicky about it though. For example, I am far from fond of the ones at our local bakery. The pastry is too flaky and the meat to filler ratio of the filling is far from acceptable.

I am yet to find one to buy that I am 100% thrilled with so have decided home grown sausage rolls are the way to go. If you know where to get a great one, please leave a comment!

I was watching Lifestyle Food and on came Bill Granger. Bill usually grabs my attention as he likes little effort for maximum taste. I love this philosophy and unpretentiousness of the outcome. I must admit a little secret here about Bill. I think perhaps he is a serial killer in disguise. You’ve all seen him on tv. He talks seriously for awhile showing you a recipe and then, BAM! A weird little smile at the end sometimes accompanied by a giggle. Freaks. Me. Out!

But I digress….

Bill was making his own sausage rolls. He had me at puff pastry.

Needless to say I made and thoroughly enjoyed the sausage rolls many times the same way. One day I had decided to have a morning tea to raise money for Youngcare and thought these sausage rolls would be a hit. I needed to make a change though as we have a few Muslims and Hindi staff that can’t eat pork.

So I fiddled with the recipe a bit and ended up with the recipe below! I have been asked for the recipe by a few different people and am regularly asked when I am bringing them back in the office so it is a tried and tested favourite of many! I hope you make and enjoy them as much as I do!

Ingredients

  • 1 tbsp olive oil
  • 1 large onion
  • 2 garlic cloves
  • 2 tsps ground cumin
  • 1 tsp ground coriander
  • 1kg of minced chicken
  • 1 cup of pistachio nuts
  • 1 egg plus 2 egg yolks
  • sea salt
  • black pepper
  • 4 sheets of puff pastry
  • 2 tbspns milk
  • sesame seeds

1. Preheat the oven to 200 degrees celsius.

2. Line a large baking tray with baking paper. I usually dab a little bit of oil on the tray before laying down the paper to stop it from moving around.

3. Place a fry pan on the stove and hear the olive oil. Add the onion to the fry pan and cook stirring occasionally to prevent browning. Cook for about 5 minutes until the oven is softened. Another little tip is that if you add a little salt to the onion while softening, it can help slow the browning process.

4. Once the onions are softened, add the garlic and spices and cook for another minute whilst stirring. Empty into a bowl to cool.

5. Once cool, add the chicken, pistachios and egg and mix together until combined. It is best to do this with your hands to get the mix with ingredients distributed evenly. There are a lot of pistachios in this recipe and you can add less than I use. I like to use this many as I like the texture in the finished product and chicken is a drier meat then veal and pork so the nuts add a bit of moisture so it doesn’t dry out.

6. Cut each of your 4 pastry sheets in half so you have 8 pieces. using the first piece, spread one eighth of the meat mixture down the middle of the pastry in a log shape.

7. Mix the egg yolks and milk together and use this mix to brush around the edge of the puff pastry. Roll the pastry over the meat into a sausage roll. I like to cut these into finger food size so about 4 pieces per log. Bill prefers 2 large sausage rolls. Choose whichever you personally prefer.

8. Place the prepared sausage rolls on the baking tray with the sealed edges underneath.

9. Brush the tops of the sausage rolls with the egg and milk micture and the sprinke with seasame seeds.

10. Bake for around 25 minutes. You should leave them in the oven until they are golden brown.

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