Aussie Sausage Rolls, with Chicken, Macadamia & Aussie herbs
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
The ultimate Aussie Sausage Roll. Filled with native Australian ingredients like macadamia nuts, lemon myrtle, pepperberries and saltbush.
- 3 sheets puff pastry
- 500 grams chicken mine
- 150 grams macadamia nuts
- 1 large spring onion finely chopped
- 2.5 teaspoons ground lemon myrtle
- 2 teaspoons ground saltbush
- 1 teaspoon ground pepperberries
- 1 tablespoon honey
- 2 eggs – 1 for filling + 1 for egg wash
Preheat oven 200 deg C (390 deg F). Line a baking tray with baking paper.
In a medium bowl place chicken mince, macadamia nuts, spring onion, lemon myrtle, saltbush, pepperberries, honey, and 1 egg. Using clean hands, mix well until completely incorporated.
Cut your puff pastry in half to create two same sized pieces, square or rectangle, depending on the shape of the original piece.
Working with one piece of puff pastry at a time, place mince mixture down one side of the pastry, making a large sausage shape. Roll the mince up in the pastry, sealing the edges by pinching the pastry together.
Cut the roll into four smaller rolls. Repeat this step with the remaining pastry and mince.
Place rolls on baking tray and brush with egg beaten with a tablespoon of water. Sprinkle tops with a little saltbush.
Place in the oven and bake in the for 20 minutes, then turn your oven down to 180 deg C (360 deg F) for a further 20 minutes or until golden and cooked through.