Chicken & Lemon Thyme Sausage Rolls

Method

1. Preheat oven to 200ºC. Heat a fry pan on medium heat. Add oil and bring to temperature
2. Saute onion until soft and transparent. Add garlic and stir until it changes colour. Add carrot and saute until carrot softens
3. Remove from heat and allow to cool
4. Stir through lemon zest and herbs
5. Add chicken and stock and stir until combined
   Massaging with your hands is the best way to get a good texture
6. Defrost puff and cut squares in half to create two rectangles
7. Create a sausage along one edge of the pastry, taking care not to make it too fat
8. Roll the pastry over the mixture to create the sausage roll – it should overlap by about 7-10mm
9. Cut into 6, fork the pastry to create holes
10. Brush egg wash over the pastry and sprinkle with nigella seeds
11. Place sausage rolls on non-stick surface and bake for 15-20 mins or until pastry is puffed and golden.