Summer sausage rolls

Name: Summer sausage rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 large skinless chicken breasts; 1 garlic clove crushed; 3 rashers streaky bacon thinly sliced; 4 sundried tomatoes chopped; handful basil leaves, chopped; 375g/13oz pack ready-rolled puff pastry; flour for dusting; 1 egg yolk beaten; 25g sesame seeds

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 20

josh eagleton afternoon tea basil

Ingredients

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Instructions

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Step 1

Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.

Step 2

Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.

Step 3

Heat oven to 200C/180C fan/gas Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.