CHICKEN, LEEK AND CRANBERRY SAUSAGE ROLLS

Prep Time: 20mins - Cook Time: 15-20mins- Makes 14

The perfect festive mix of leeks, cranberry and chicken in these easy to make sausage rolls.

Ingredients:

250g Simply Chicken Mince

1 tbsp Olive Oil

1 medium Leek, finely sliced

320g pack Ready Rolled Puff Pastry

Flour, for dusting and rolling

6 tbsp Cranberry Sauce

1 Egg, beaten, to glaze

1 tsp Nigella Seeds

Method: 

1. Preheat the oven to 200°C/fan 180°C.
2. Heat the oil in a pan and the sliced leek and cook until softened. Set aside to cool then mix into the chicken mince and set aside.
3. Unroll the pastry onto a lightly floured surface and cut in half lengthways to form 2 equal pieces.
4. Spread the cranberry sauce onto each pastry rectangle and spread to within an inch of the long sides and to the edges of the short sides.
5. Divide the sausage mixture in two and then spoon the mixture into the centre of each pastry, forming a long sausage. Lightly brush one long side of the pastry with a little water. Fold the pastry over the sausage meat, long side to long side, tucking under, so that the join is on the bottom.
6. Cut the lengths of sausage roll into 2 inch pieces. Space them apart on a baking sheet. Lightly brush with the beaten egg, scatter with the nigella seeds and bake for 15-20 minutes until golden and cooked through.
7. Serve warm or cold.

Enjoy!