Ingredients
Equipment
Method
- Preheat the oven to 170 degrees
- Finely dice the garlic cloves
- Take out a large bowl and add in the chicken mince, finely diced livers, paprika, thyme, garlic and salt. Mix well to incorporate
- Remove your puff pastry from the fridge and slice in half to create two sheets
- Place the first sheet horizontally and begin spooning half of the filling horizontally in a line from one end to the other. Add the mixture with about two centimetres on the closest end to begin rolling up the roll
- Roll up the filling and once rolled, gently stretch out the roll to create more yield
- Slice the rolls to your desired length, then place in a baking tray
- Whisk one egg in a small bowl and gently brush the egg over the rolls with a pastry brush
- Sprinkle with sesame seeds and place in the oven for roughly 40 minutes, until the pastry is golden and crisp. Repeat with the remaining pastry and filling.
Notes
Able to be frozen: yes
Recipe for Boob to Food by Jane Houston
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Mei Birch says:
Yum! How do you go about freezing it. Cook it and freeze? Or roll it up and freeze? Then how do you cook it from frozen? Thanks!
Kate - Boob to Food says:
Either will work. If you cook then freeze, you can defrost and reheat in the oven, or if you roll them up and freeze, then you can pop them in the oven frozen, you will just need to extend the cooking time slightly, but likely only by 5-10 minutes depending on your oven. Enjoy!