Herb Crusted Chicken Apple Sausage Rolls
These savory herb-crusted chicken apple sausage rolls, wrapped in flaky puff pastry and served with a tangy honey mustard dip, make a deliciously rustic and flavorful appetizer or snack.
Servings: 12 servings
Equipment
- 1 skillet or frying pan
- 1 Medium Mixing Bowl
- 1 Sharp Knife
- 1 Cutting Board
- 1 Rolling Pin
- Parchment Paper
- 1 Baking Sheet
- 1 pasty brush or fork for applying the egg wash
- 1 zester
- 1 Small Bowl for honey mustard
Ingredients
- 1 leek white parts only, finely chopped
- 3 cloves garlic minced
- 1 apple diced
- 2 tbsp fresh parsley finely chopped
- 1 tbsp thyme finely chopped
- 1 tsp lemon zested
- 1 tsp celtic sea salt
- ½ tsp black pepper
- 2 eggs
- 1 tbsp olive oil extra virgin
- 1 lb ground chicken
- 2 tbsp breadcrumbs
- 2 sheet puff pastry
Honey Mustard
- 2 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp olive oil extra virgin
- 1 tsp fresh lemon juice
- ¼ tsp freshly ground black pepper
Instructions
- Dice apple, finely chop leek and mince garlic.
- Heat olive oil over a skillet on medium heat. Add apple, leek, salt and pepper. Cook for around 10-15 minutes.
- In a medium sized bowl, combine ground chicken, ½ tsp salt, thyme, parsley, garlic, egg, lemon zest, breadcrumbs and olive oil.
- Add the sauteed apple leek mixture to the bowl and mix well.
- Lay out two sheets of puff pastry and cut in half the long way.
- Place filling towards the end of the pastry in the shape of a log then roll.
- Slice log into 1-1.5 inch segments.
- Lay segments on a baking sheet lined with parchment paper.
- Brush egg wash on the segments then top salt and thyme.
- Bake for 30-40 minutes at 350F, or until chicken is cooked all the way through.
- Let cool, serve and enjoy!
- Create honey mustard by combining the dijon mustard, honey, olive oil, black pepper and lemon juice.