2 slices white bread
500g chicken mince
3 green onions, thinly sliced
1 small carrot, peeled and grated
2 tsp dijon mustard
½ cup flat-leaf parsley leaves, roughly chopped (optional)
salt and pepper, to season
2 sheets frozen ready-roll
puff pastry, partially thawed
1 egg, whisked
1 tbsp toasted sesame seeds
tomato sauce, to serve
1 Preheat oven to 200C. Line a large baking tray with baking paper.
2 Put bread in a small bowl and cover with warm water. Stand for 5 minutes. Drain and squeeze as much water as possible from bread. Put bread in a large bowl. Add mince, onion, carrot, mustard and parsley (optional). Season with salt and pepper. Stir until well combined.
3 Put 1 sheet of pastry on a flat surface. Cut in half. Put a quarter of the mince mixture along the long edge of pastry. Brush opposite edge with water. Roll pastry, enclosing mince filling. Cut 5 sausage rolls from pastry roll. Make remaining sausage rolls.
4 Put sausage rolls on prepared baking tray. Score 3 lines on each roll. Brush with egg wash and sprinkle with toasted sesame seeds. Bake for 15 minutes or until pastry is crisp and golden. Transfer sausage rolls to a wire rack to prevent the base of the rolls becoming soggy. Serve with tomato sauce.
Note: the bread is necessary because it absorbs cooking juices and stops the sausage rolls from shrinking.
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