Butter Chicken Sausage Rolls

Butter Chicken Sausage Rolls

Recipe by Michael Weldon

Serves – 4
Prep Time – 10 mins
Cook Time – 30-40 mins

Ingredients

• 1 Onion, diced

  1 kg chicken mince

  4 tbsp Patak’s butter chicken paste

  ½ cup Coles ricotta cheese

  ¼ cup breadcrumbs

  4 sheets butter puff pastry

  2 eggs, whisked

  2 tbsp white sesame seeds

  2 tbsp black sesame seeds

Method

• In a small frypan, fry off the diced onion until softened, then let it cool.

  In a large mixing bowl, combine the cooked onion, chicken mince, Patak’s butter chicken paste, ricotta cheese, and breadcrumbs. Season the mixture with sea salt.

  Lay out the puff pastry sheets and add a log of the sausage roll filling onto each pastry sheet. Roll the pastry over the sausage mix until there is a tail of pastry hanging out. Brush the exposed pastry with egg wash. Roll up to finish the sausage roll and cut it into the size you prefer.

  Arrange the sausage rolls on a baking paper-lined tray, brush them with egg wash, and sprinkle with white and black sesame seeds.

  Cook at 180°C until the pastry is golden brown and puffed.

  Serve the butter chicken sausage rolls with a spiced yoghurt dipping sauce.

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