Chicken and onion sausage rolls

by Ed Halmagyi

Ingredients

  • 2 brown onions, dice finely
  • 2 garlic cloves, minced
  • 1 Tbsp extra virgin olive oil
  • 1 carrot, grated finely
  • 1 zucchini, grated finely
  • 600g chicken mince
  • 2 tsp dried mixed herbs
  • 2 Tbsp Lancashire sauce
  • 3 egg yolks
  • ½ cup breadcrumbs
  • salt and pepper
  • 2 sheets puff pastry
  • 2 tsp poppy seeds

Instructions

1 Preheat oven to 200°C. Sauté the onions and garlic in olive oil until softened, then fold in the carrot and zucchini and fry briefly. Fold in the mince, herbs, Lancashire sauce and 2 egg yolks, then set aside to cool.
2 Form into 2cm thick logs brush the pastry with the remaining yolk then roll up the sausage, trimming the excess. Brush with yolks and sprinkle with poppyseeds.
3 Bake for 25 minutes until golden and crisp. Cool slightly on a wire rack before serving.