You've got to admit, anything that is encased in puff pastry is pretty irresistible. But chicken and bacon? C'mon...
Chicken and Bacon Sausage Rolls
slightly adapted from Paul Allam and David McGuinness' Bourke Street Bakery
1 tablespoon olive oil
2 garlic cloves, roughly chopped
1 small brown onion, roughly chopped
375g bacon slices, roughly chopped
6 spring onions, finely chopped
600g ground chicken
55g panko crumbs
2 teaspoons sea salt flakes
1 teaspoon ground white pepper
3 sheets ready-rolled puff pastry
1 egg beaten with 1 tablespoon milk for egg wash
sesame seeds, for sprinkling
Preheat the oven to 200 degrees C. Line two baking sheets with baking paper.
Blitz the garlic and onion in a food processor until finely chopped. Empty the food processor and blitz the bacon until finely chopped.
Heat the oil in a frying pan and gently cook the onion and garlic for about 2-3 minutes or until softened. Add the bacon and cook for another 5 minutes. Remove from the heat and stir in the spring onions. Set aside to cool.
Put the bacon mixture into a bowl and add the chicken, panko crumbs, salt and white pepper. Mix well, using your hands. Knead it like you would bread dough, until everything is thoroughly mixed together.
Cut each sheet of puff pastry through the middle so that you end up with 6 rectangles. Divide the filling into 6 equal portion and roll it into a long sausage shape. Place each portion onto the pastry and brush one long edge with the egg wash. Fold the pastry over the meat. Cut each roll into three equal size portions and place them, seam-side down, on the trays. Brush the tops with egg wash and sprinkle with sesame seeds. Reduce the oven temperature to 190 degrees C. and bake for 35-40 minutes, or until golden brown.