Todd Eyre
Ingredients
Method
1.Preheat oven to 175ËšC fan bake. Line a baking tray with baking paper.
2.Heat butter in a large pan on medium-high heat. Add the mushrooms and thyme, salt and pepper. Cook until the mushrooms release their juices, then soaks them back up again (about 15-20 minutes). Stir through crème fraiche, then set aside to cool.
3.Place chicken mince in a large bowl, then add fresh breadcrumbs and cooked mushrooms. Mix together (use your hands) until thoroughly combined.
4.Dust the pastry with flour and roll out a bit thinner than it comes. Halve to make two long rectangles. Arrange the mince filling in neat logs down the middle of each rectangle, lengthways.
5.Brush the long edges with egg wash and fold pastry over the filling, making sure it’s a snug roll. Press pastry edges together to seal it. Trim excess pastry and roll over with the seam-side facing down. You can refrigerate or freeze at this stage for 15 minutes or so (it makes for easier cutting).
6.Remove the sausage rolls from the fridge. Cut into 4-5cm lengths and place seam-side down on the lined baking tray, a few centimetres apart.
7.Prick the tops a few times with a fork (to allow steam to escape during cooking) and brush with remaining egg wash.
8.Bake for around 45 minutes until the pastry is golden-brown and puffed up. Serve garnished with fresh thyme and pesto or a sauce of your choice.
Plum or sweet chilli sauce could also be served with these savoury beauties.
Note
