bake
Chicken, Maple and Mustard Sausage Rolls
recipe by
claire wood // carÈme pastry
If you’re looking for a delicious and easy-to-make party snack, these Chicken, Maple and Mustard mini sausage rolls in Spelt Butter Puff Pastry are the perfect bite-size treat for any occasion.
The delicate combination of chicken, sweet maple and mustard together with the nuttiness of our Spelt Butter Puff Pastry adds a wholesome element to these scrumptious little rolls. Whether you’re hosting a party or just looking for a tasty snack, these rolls are sure to impress.
16 Serves
Easy
60 Minutes
Ingredients
- 500g chicken mince
- 1 granny smith apple cored & grated
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1/2 cup fresh breadcrumbs
- 375g pack Carême Spelt Butter Puff Pastry, defrosted
- 1 egg lightly whisked
- 1 tsp sesame seeds, for garnish
Method
- Reheat oven to 200°C fan forced. Line a tray with baking paper.
- In a large bowl, combine chicken mince, apple, maple syrup, Dijon mustard, thyme and breadcrumbs. Season with salt and pepper. Once mince is combined, divide into 2 portions.
- Cut pastry in half and place 1/2 of the mince mixture on each half-sheet of pastry. Shape mince into a sausage shape in the middle of each piece of pastry spreading it evenly to each end.
- Roll pastry around mince to create a roll. Pinch pastry together and crimp with the tines of a fork at seam to seal.
- Cut each roll into 7cm pieces and place on prepared tray.
- Brush sausage rolls with egg and sprinkle with sesame seeds.
- Bake for 25-30 minutes, or until the pastry is golden and filling is cooked through.
