Brian Turner's roast chicken and sausage rolls with spicy tomato relish
Brian Turner is in the kitchen today ready to get you in the mood for picnic season. He’s whipping up his quick-and-simple summer sausage rolls with a twist.
Roast chicken and sausage rolls
Serves: 6
Ingredients
250gr puff pastry
Splash of oil
½ chopped onion
1 clove garlic
1tbsp chopped fresh parsley
300gr sausage meat
200gr chopped roast chicken meat
Salt & pepper
1 egg
Splash of Worcester sauce
Sesame seeds to sprinkle
Method
Roll out the pastry to a strip 10cm wide and about the thickness of a £1 coin
Allow to rest
Meanwhile gently heat the oil and add the crushed garlic and onion and soften
Take off the heat, allow to cool and add to the sausage meat
Add chicken and parsley splash of worchester sauce and season, mix well
Roll into a sausage shape and lay on puff pastry just off centre
Brush the edges of the pastry with egg
Fold the pastry over and seal well by pushing down carefully
Brush the top with beaten egg, score with a fork then egg wash again, sprinkle sesame seed on top
Cut this large roll into 6 even parts
Bake 200c for about 20 minutes
Allow to cool and serve
Relish
Ingredients
½ tsp. cumin seeds
250gr tomatoes, finely chopped
1 bunch spring onions, chopped
125gr Greek yoghurt
1 lime, ½ grated zest and all the juice
½ small red chilli, seeded, chopped
4tbsp chopped fresh mint
Method
Mix all the relish ingredients together in a bowl and leave in the fridge for one hour