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Chicken, muscat, and prosciutto sausage rolls
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Whisk mayo and tomato sauce for a gourmet dip, ideal for buttery chicken sausage rolls.
Ingredients:
  • 1 small brown onion, finely chopped
  • 50g button mushrooms, finely chopped
  • 4 fresh thyme sprigs, plus extra, to serve
  • 40.00 ml muscat
  • 500g chicken mince
  • 100g canned baby corn spears, drained, thinly sliced crossways
  • 50g (1 1/2 cup) rolled oats
  • 62.50 ml chopped fresh continental parsley
  • 3 sheets frozen butter puff pastry, just thawed
  • 12 slices prosciutto
  • 235g (1 cup) whole egg mayonnaise
  • 125ml (1/2 cup) tomato sauce
Instructions:
  • In a frying pan over medium heat, sauté onion in oil until soft, about 5 minutes. Stir in mushroom, garlic, and thyme, and cook until mushrooms are soft, about 5 minutes. Pour in muscat and cook until it evaporates, about 2-3 minutes. Transfer mixture to a large bowl, discard thyme sprigs, and let cool.
  • Combine ground meat, corn, oats, fresh parsley, and one egg with the onion mixture. Season with your favorite seasonings and mix thoroughly.
  • Preheat your oven to 200C (180C fan forced). Line 2 baking trays with baking paper, then lightly whisk the egg in a bowl.
  • Cut the pastry sheets in half. Place 2 slices of prosciutto along the center of each. Top with one-sixth of the mince mixture. Brush one long edge with egg. Fold the pastry over to enclose the filling and seal it. Cut each roll into 2 pieces. Place them, seam side down, on the prepared trays. Brush with egg, pierce the pastry, and sprinkle with extra thyme. Bake for 30 minutes until golden. Serve with a combination of mayonnaise and sauce.

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