This easy chicken and pesto version is a delicious alternative to the traditional sausage roll.
Function: Circo Therm® Intensive
Cheesy Chicken and Pesto Rolls
Ingredients
500g chicken mince
1/2 cup basil pesto
1/2 cup tasty cheese
2 tbsps pine nuts, toasted
3 spring onions, finely chopped
1 medium carrot, grated
Salt and pepper, to taste
3 sheets of frozen light puff pastry
1 egg, beaten for glazing
1/2 – 1 cup Parmesan cheese, shredded
Caramelised onion chutney or similar, for serving
Method
Preheat oven on CircoTherm® to 190°C.
In a bowl combine the chicken, pesto, cheese, pine nuts, spring onions and carrot. Season with salt and pepper, mix well. Divide into 6 equal portions.
Cut each sheet of pastry in half to make 6 pieces. Spoon one portion of the filling along the long edge of each sheet of pastry. Glaze the opposite long edge of the pastry with a little beaten egg. Roll to enclose the chicken filling, to make 6 long rolls, ensure the seam of the pastry is underneath. Cut each roll into 4 pieces.
Place the rolls onto 2 large greased trays. Glaze with a little extra egg and sprinkle Parmesan onto each.
Bake the rolls for 25-30 minutes until golden. Serve hot with chutney for dipping.
Authors Bio
As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.