Chicken with oat, sage & apricot stuffing balls

Here’s a twist on the humble sausage roll, made with chicken and spring onions instead. It’s really easy to do and makes lots of chunky nibbles – perfect for when you’re settling down to watch a game…Makes around 14

Ingredients:

For the pastry:

chicken rolls200g plain flour
100g butter, cubed and chilled, plus a little extra to grease

For the filling:

2 SuperValu chicken breasts (around 325g), roughly chopped
4 spring onions, roughly chopped
100g breadcrumbs
1 tablespoon each freshly chopped parsley, sage and thyme
A little plain flour
1 egg, beaten
Salt and ground white pepper

To serve: Tomato ketchup

Method:

1. Put the flour in a food processor and add the butter. Whiz until the mixture resembles breadcrumbs. Add 3-4 tbsp cold water and whiz again until the mixture just starts to come together. Tip into a bowl and knead lightly until the mixture is smooth, then shape into a rough flat square, wrap in clingfilm and chill for 20 minutes.

2. Meanwhile, make the filling. Put the chicken in a food processor and add the spring onions, breadcrumbs, parsley, sage and thyme. Whiz together until everything is well mixed and looks like sausagemeat. Season well; whiz again. Preheat the oven to 200°C/180°C fan oven/gas mark 6. Grease a large baking sheet or line with baking parchment.

3. Roll the pastry out on a lightly floured board until it measures a rough 30cm square. Divide the chicken mixture roughly in half. Dust lightly with flour and, taking one half, mould into a long sausage to fit the width of the pastry. Place about a third of the way up, horizontally. Do the same with the remaining chicken mixture and place it above the first roll, leaving a gap in the middle. Cut the pastry in two, through this gap, to divide the two long sausages of chicken mixture.

4. Brush the edges with beaten egg and fold over. Seal the edges. Brush all over with beaten egg, then cut into 3cm pieces. Use a sharp knife to slash each roll. Put on the prepared baking sheet and bake in the oven for 20 minutes until golden and cooked through (cut one in half to check there are no pink spots from the chicken). Serve warm with tomato ketchup to dip into.

All have been made using ingredients from the new SuperValu range at Budgens. All Budgens stores, which are owned by independent retailers, stock the range. To find your nearest store visit www.budgens.co.uk

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