Crisp and golden homemade chicken sausage rolls that are perfect for snacks or lunchboxes.

Ingredients

• 1 onion, finely chopped
• 15 ml (1 T) sunflower oil
• 1 garlic clove, crushed
• 1 x 410 g can Rhodes Quality Apricot Halves in Syrup, drained and chopped
• 500 g chicken mince
• 65 ml fresh breadcrumbs
• 1 handful flat-leaf parsley, chopped
• salt, pepper and ground nutmeg to taste
• 2 eggs
• 1 x 400 g roll puff pastry, defrosted in the fridge
• 30 ml (2 T) water

Method

1. Fry the onion in the oil until soft. Add garlic and fry for 1 – 2 minutes.
2. Transfer to a mixing bowl and allow to cool.
3. Add the chopped Rhodes Quality Apricot Halves, chicken mince, breadcrumbs, parsley, seasoning and 1 egg and mix well.
4. Unroll the pastry on a lightly floured surface and cut into evenly sized rectangles.
5. Whisk the remaining egg with the water and brush the surface of the pastry with the egg wash.
6. Place a spoonful of chicken mixture onto each rectangle and roll up.
7. Press the open edges together and place on a lined baking sheet with the seams at the bottom.
8. Brush the tops with the remaining egg wash and bake in a preheated oven at 180 C for 15 – 20 minutes or until cooked through and golden.