Chicken Sausage Rolls


300grms chicken mince
2 rashers of streaky bacon
2 spring onions
1 clove of garlic
1 small onion
1 tbsp soya sauce
2 sheets of flaky pastry
Salt and pepper
Damson Plum Sauce


Heat the oven to 220C.  Finely slice the bacon, spring onions, onion and garlic.  Place in a bowl with the chicken mince.  Add the soya sauce, salt and pepper and mix until combined well.

Cut each pastry sheet in half.  Starting with the first half, place a thin line of the chicken mince mixture in the middle on the pastry sheet, making sure the mince reaches both ends.  Using a sharp knife, cut the pastry on the diagonal, firstly on the right side (about 8 times) and then on the left hand side.  Now bring the first piece of pastry from the right hand side over the chicken mince, then the left.  Continue doing this to form the plait.  Secure both ends.  Repeat this until all the mixture has been used.  I find I can make 4 plaits in total.

Place the braided pastry on a tray, and brush with a beaten egg.  Place in the hot oven and cook for 20 to 25 minutes or until golden brown.  Remove from the oven and allow to cool slightly before cutting them in half.  Serve with Damson Plum Sauce and a green salad.


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