Chicken and Bacon Sausage Rolls

Name: Chicken and Bacon Sausage Rolls
Yield: Makes 12
Ingredients: 55 g (2 oz) dry breadcrumbs; 10 g (¼ oz/2 teaspoons) salt; 250 g (9 oz) spring onions (scallions), chopped; 1.2 kg (2 lb 10 oz) minced (ground) chicken; 5 g (⅛ oz/1 teaspoon) white pepper; 1 quantity puff pastry; 120 g (4¼ oz) brown onions, finely chopped; 375 g (13 oz) bacon slices, finely chopped; 20 ml (½ fl oz/1 tablespoon) olive oil; 2 garlic cloves, finely chopped; egg wash, for brushing; sesame seeds, for sprinkling

Preparation info

Makes
12

Difficulty
Easy

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

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.

Ingredients

20 ml (½ fl oz/1 tablespoon) olive oil
2

Main course

Method

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,