This recipe makes about 64 6″ sausage rolls
INGREDIENTS
3 Kg Minced (Ground) Chicken
1 Lg Bunch Silverbeet
1 Kg Mature Cheddar Cheese
100 g Massel Chicken Stock powder
3 Tbsp Chicken Salt
6 g Ground Black Pepper
50 g Potato Starch or Corn Flour [Corn Starch] {per Kg of Meat}
100 g Bread Crumbs
4 Pkt x 6 Sheets Puff Pastry (Sheets) Puff Pastry
Potato Starch {It is usually applied at 10 – 50 g/kg (1 – 5%) of the finished product or 2 – 4% per kilo of Meat}.
You can add as much as you like but around 10% (100 g per kilogram of total mass)
METHOD
1 Put silverbeet through food processor with the cutting blade.
2 Rinse silverbeet in a sink of cold water then use a cotton or cheese cloth to ring out all the water.
3 Combine chicken mince, silverbeet and cheddar cheese in a bowl and mix thoroughly.
4 Combine all dry ingredients in large bowl.
5 Mix all dry ingredients together thoroughly.
6 Add to the mince straight away and combine thoroughly.
7 Cut pastry sheets in half length ways. Place equal amounts of chicken filling mixture lengthways along centre of each pastry piece, roll pastry to enclose filling.
8 Preheat oven to 220°C (200°C fan forced). Line oven trays with baking paper.
9 Cut each roll into two or three pieces, place rolls, seam side down, on trays. Brush with extra egg, bake about 30 minutes. Serve rolls hot, with tomato sauce (ketchup).
NOTE:
1 You do NOT need to add water as chicken is a very wet meat once minced.
2 With a meat mixer add all the ingredients as follows; Chicken Mince, Silverbeet, Cheese and then the dry ingredients after mixing thoroughly in a bowl. Then mix all at once.
