This sausage roll is the ugly duckling of the three sausage roll sisters (the other two are the pork and fennel, and lamb) but for the staff it is the sausage roll of choice. It has a light and healthy feel, although it is unlikely to get a tick from the Heart Foundation anytime soon.
Heat the oil in a saucepan over medium heat. Add the garlic and cook for 2 minutes. Add the onion and cook for 2–3 minutes, or until softened. Add the bacon and cook for 10 minutes, stirring regularly, or until aromatic. Remove from the heat and stir through the spring onions. Allow to cool.
Put the bacon mixture in a large mixing bowl and add the chicken, breadcrumbs, salt and white pepper. Using your hands, mix the meat quite forcefully for 3 minutes — this will also work the protein in the meat.
Roll out the puff pastry into a rectangle, about
Divide the filling mixture into six even-sized portions. On a clean work surface, roll each portion out into a
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