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How to make Chicken, muscat, and prosciutto sausage rolls

Yield = 12
Prep time: 0:40
Cook time: 0:45
Total time: 1:25

Ingredients

  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 50g button mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 4 fresh thyme sprigs, plus extra, to serve
  • 2 tablespoons muscat
  • 500g chicken mince
  • 100g canned baby corn spears, drained, thinly sliced crossways
  • 50g (11/2 cup) rolled oats
  • 1/4 cup chopped fresh continental parsley
  • 2 eggs
  • 3 sheets frozen butter puff pastry, just thawed
  • 12 slices prosciutto
  • 235g (1 cup) whole egg mayonnaise
  • 125ml (1/2 cup) tomato sauce

Method

  • Step 1 Heat oil in frying pan over medium heat. Cook onion, stirring often, for 5 minutes or until soft. Add mushroom, garlic and thyme and cook, stirring, for 5 minutes or until the mushroom is soft. Add the muscat and cook, stirring, for 2-3 minutes or until muscat has evaporated. Transfer to a large bowl and set aside to cool. Remove thyme sprigs.
  • Step 2 Add mince, corn, oats, parsley and 1 egg to onion mixture. Season. Combine well.
  • Step 3 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Lightly whisk the remaining egg in a bowl.
  • Step 4 Cut pastry sheets in half. Place 2 slices of prosciutto along centre of each. Top with one-sixth of mince mixture. Brush 1 long edge with egg. Fold pastry over to enclose filling and seal. Cut each roll into 2 pieces. Place, seam side down, on prepared trays. Brush with egg, pierce pastry and top with extra thyme. Bake for 30 minutes, until golden. Serve with combined mayonnaise and sauce.