Makes Approx 4 – 5 Dozen 6in Sausage Rolls
INGREDIENTS
3 Kg Chicken Mince
or
3 Kg Chicken Thighs
500 g Cheese
2 Lg Leek
4 Tbsp Olive Oil
2 Tbsp Anchor Chicken Salt
2 Tbsp Powdered Chicken Stock
2 Tsp Black Pepper
100 g Milk Powder
125 g (105) {or more} White Dried Breadcrumbs (5% By Weight Of Meat)
250 ml Ice Water
12 Sheets+ Puff Pastry
METHOD
1 If using Chicken Thighs. Cut the Chicken into 20mm cubes and put in freezer for ½ to 1 hour to chill completely before Mincing. It is better for mincing if the chicken is nearly solid.
2 Put the Leeks through a Food Processor Blade to slice the Leeks thinly.
3 Great 500g of cheese.
4 Put the chicken through the mincer for a second time after re-chilling.
5 Put meat, cheese, olive oil and leek in the meat mixer and mix well.
6 Make slurry in a large bowl from the ice water, bread crumbs, chicken salt, black pepper and milk powder Use a whisk.
7 Add slurry to meat mixture straight away and mix all completely.
8 Place bowl in freezer for ½ hour to 1 hour to chill completely again. (Keep an eye on it).
9 When chilled make the Sausage Rolls.
10 Place sausage rolls on baking paper tray and cook at 220℃ for 25 – 30 mins.
NOTE
1 3 Kilo of Fresh Chicken mince will have about a cup of moisture in it. So add bread crumbs until mixture is not watery.
