Honey-mustard chicken sausage rolls with cheat's tomato sauce

Name: Honey-mustard chicken sausage rolls with cheat's tomato sauce recipe
Yield: 24
Ingredients: 1kg minced chicken; 2 cups (140g) fresh breadcrumbs; 1 large onion, grated; 3 garlic cloves, finely chopped; 1⁄4 cup (70g) Dijon mustard; 4.00 tbsp honey; 1⁄2 cup flat-leaf parsley leaves, finely chopped; 2 tbs thyme leaves, finely chopped; 2 eggs, lightly beaten; 4 sheets puff pastry, partially defrosted, halved; 2 tsp dried mustard seeds; 400g can whole peeled tomatoes; 1/3 cup (80ml) red wine vinegar; 2 tbsp tomato paste; 1 small onion, coarsely chopped; 2 garlic cloves, coarsely chopped

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by Matt Moran

Chef and delicious. Produce Awards judge

Dec 21, 2019

“My super-speedy tomato sauce has all the flavour of store-bought, but much less sugar and none of the nasties. Just remember, no double-dipping" - Matt Moran

1kg minced chicken
2 cups (140g) fresh breadcrumbs
1 large onion, grated
3 garlic cloves, finely chopped
1⁄4 cup (70g) Dijon mustard
2 tbsp honey
1⁄2 cup flat-leaf parsley leaves, finely chopped
2 tbs thyme leaves, finely chopped
2 eggs, lightly beaten
4 sheets puff pastry, partially defrosted, halved
2 tsp dried mustard seeds

Cheat's tomato sauce

400g can whole peeled tomatoes
1/3 cup (80ml) red wine vinegar
2 tbsp honey
2 tbsp tomato paste
1 small onion, coarsely chopped
2 garlic cloves, coarsely chopped

Method

1.

For tomato sauce, blitz ingredients in a food processor until smooth, season well and pour into a saucepan. Bring to a simmer and cook for 10-12 minutes until thickened. Season and leave to cool. Sauce keeps for up to a month in a sealed container in the fridge (makes 1 1/2 cups).
2.

Combine chicken, breadcrumbs, onion, garlic, mustard, honey, herbs and half the egg (reserve remainder for brushing), season and mix well with your hands.
3.

Preheat oven to 220°C. Line 2 baking trays with baking paper. Divide chicken mixture into 8 equal portions. Place a portion of mince down the centre of a pastry sheet and brush 1 edge with egg.
4.

Fold over pastry to enclose, leaving 1 single at edge. Press edges rmly together, use a fork to crimp along edge to seal, then trim to leave a 1cm edge. Discard excess pastry. Brush with egg, score the top lightly and scatter with mustard seeds. Place on a prepared tray.
5.

Repeat with remaining pastry sheets and lling. Chill in fridge for 20 minutes to rm, then cut each roll in three and place on prepared trays.
6.

Bake for 25-30 minutes until golden brown. Serve hot with cheat’s tomato sauce.