Chicken Sausage Rolls

500g chicken mince

1 carrot, grated

1 small leek, finely diced

2 Tbsp olive oil

1 cup breadcrumbs

Flaky puff pastry

1 egg, beaten for egg wash

1/4 cup Frenchmaid Dijon Mustard

Salt and pepper to season

Frenchmaid Tomato Relish for dipping

Sweat the carrot and leek in the olive oil until soft – season with salt and black pepper. Mix with breadcrumb, Frenchmaid Dijon Mustard, and chicken mince.

Unfold the puff pastry sheet onto a lightly floured surface, fill with the chicken mixture and roll tightly, sealing with egg wash or a little water. Chill the roll until ready for baking.

Cut the puff pastry dough into snacks size pieces, brush the egg wash over the dough and bake at 200°C until the pastry is golden brown and the mix is fully cooked. Serve with Frenchmaid Tomato Relish for dipping.