May 1, 2018
Chicken and Fig Sausage Rolls
• 500g chicken mince
• 2 eggs
• 2 tbsp oyster sauce
• 1 small onion, peeled and grated finely
• 6 large dried figs, cut into small dices
• 2 tsp salt
• 1 tsp finely ground black pepper
• 1 small handful chives, finely chopped
• 2 tbsp sesame seeds
• 4 sheets of ready-rolled pastry
Make the filling by placing the chicken mince into a large bowl along with 1 egg, the oyster sauce, onion, figs, salt, pepper and chives. Using very clean or disposable-gloved hands, mix the ingredients with your hands until well combined and the figs are evenly distributed throughout the mince. I find that mixing by hand is the easiest way to get this job done.
Lay the ready-rolled pastry on the bench and allow to defrost for 10 minutes.
Divide the chicken filling into four portions and place one portion of the mixture on to the end of a pastry sheet. At the other end of the pastry sheet, brush the edge with a little water, which will help to seal the roll. Shape the filling into a log and roll the pastry and filling to form a pastry sausage. Repeat with the filling and pastry sheets until all the mixture is used up.
Cover the sausage rolls and refrigerate for at least 1 hour and up to 24 hours.
Preheat the oven on bake to 200°C and position the shelf in the middle of the oven. Beat the last egg with a fork until there are no visible streaks. Score the top of the sausage rolls with a small sharp knife, making light long slices across the surface and brush tops with the beaten egg. Sprinkle the tops with sesame seeds and carefully slice each roll into 6 even mini-sausage rolls.
Lay the rolls onto a baking paper–lined oven tray, leaving a bit of space between each roll for the pastry to rise. You may have to cook the rolls in two batches. Bake in the oven for 25 minutes, or until the rolls are golden on top and the filling is cooked through.
Serve the rolls immediately with a dipping sauce.