These Cheesy Chicken and sweetcorn sausage rolls are absolutely delicious, simple to make and a winner with my little family.
I am 26 weeks pregnant and had a massive craving for sausage rolls and corn jacks, so I’ve created this recipe by somewhat combining the two.
I’ve made two batches today just to make sure they are perfect before sharing, and they won’t disappoint anyone who decides to make them. They are perfect for birthday parties, a quick and easy lunch or dinner served with a garden salad, and great for the kids lunch box.
This recipe makes 36 mini sausage rolls.
Here’s what you’ll need to make them –
500g Chicken mince
1 cup of corn kernels
1/3 cup of Panko breadcrumbs
3 sheets of puff pastry
1 teaspoon of Vegeta stock
1 cup of grated tasty cheese
black pepper to season
1 egg whisked
Pre-heat your oven to 200c fan forced.
Partially thaw 3 sheets puff pastry for 15 minutes.
In a large bowl combine the mince, corn, whole egg, bread crumbs, vegeta, tasty cheese and pepper and mix well to combine.
Cut each sheet of pastry in half and evenly divide the mix between your 6 sheets placing the mixture in the centre. Fold the pastry over so the seam side is now on the bottom and slightly overlapping.
Cut each log you have now made into six even pieces, brush with the whisked egg and sprinkle with sesame seeds.
Place on to a baking paper lined tray and bake for 25-30 minutes or until golden brown.
Serve with sauce of your choice, but they really don’t need it and are great on their own.
If you have leftovers, freeze them and reheat at a later date for a quick and tasty snack.