In stock
SKU
7042-a-1

7042 Sicilian Chicken Sausage Rolls

7042 Sicilian Chicken Sausage Rolls

7042 Sicilian Chicken Sausage Rolls

 

Makes 32 bite-sized rolls

 

1 small onion, peeled and roughly chopped (about 1 cup)

½ cup Italian parsley leaves

1-lb. skinless, boneless chicken thighs, cut into 1-in. pieces

2 eggs

1/3 cup grated parmigiano reggiano

¼ cup panko breadcrumbs

1 Tbs. plus 2 tsp. Sicilian Seasoning (7042)

4 9X9-in. puff pastry sheets, thawed

2 Tbs. Everything and More Seasoning (7079) (optional)

 

  1. Heat oven 400F.  Place onion and parsley in bowl of food processor and pulse until finely chopped.  Add chicken, 1 egg, cheese, breadcrumbs, and Sicilian Seasoning, and pulse until everything is evenly mixed and the mixture looks like coarse sausage meat.  Divide mixture into 4 equal portions.

  2. Lay one sheet of puff pastry on your cutting board.  Form a log from one of the sausage portions and have it run horizontally across the middle of the pastry.  Bring the top and bottom edge of the pastry together and pinch together to seal.  Rotate roll so that the seam is on the bottom and transfer to the fridge while you repeat with the rest of the rolls.

  3. Whisk remaining egg with 1 Tbs. water in small bowl.  Remove pastry rolls from fridge and slice each roll crosswise into 8 equal rounds.  Place rolls on a parchment-lined sheet pan about 1-in. apart and brush with egg wash.  Sprinkle with Everything and More, if desired.  Bake 25-30 minutes or until golden brown and cooked through.  Serve with mustard.

 

Recipe Prep Time:  45 minutes

Recipe Cook Time:  30 minutes

Recipe Total Time:  1 hour 15 minutes

Recipe Yield:  32 bite size pieces

Recipe Level:  moderate

Recipe Credits:  Fiona Kennedy

 

More Information
SKU 7042-a-1
Ingredients

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Tips Notes

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Prep Time 10 minutes
Cook Time 1 Hour
Total Time 1 Hour
Yield 40 small meatballs
Level Easy
Credits Chef Fiona Kennedy
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