Chicken, Leek and Mushroom Rolls

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Chicken, Leek and Mushroom Rolls Ingredients

25 gram Butter	1/3 cup Cream thickened
2 small Leek trimmed, finely chopped	1 cup Cheddar grated
250 gram Mushroom finely chopped	2 medium Egg lightly beaten
700 gram Chicken mince	4 sheets Puff pastry thawed
1 clove Garlic	2 tablespoon Sesame seeds

Instructions for Chicken, Leek and Mushroom Rolls

1. Melt butter in large frying pan. Add leeks, cook, stirring over low heat for 5 minutes or until tender. Add mushrooms, cook, stirring over medium heat for 5 minutes. Remove from heat, cool.

2. Place leek mixture, mince, garlic, cream, cheese and one egg in a large bowl. Season with salt and pepper. Mix with hands until combined.

3. Cut pastry sheets in half. Spoon one eighth of the chicken mixture down one long side of each piece of pastry. Roll pastry over to enclose filling. Brush tops with the extra egg; sprinkle with sesame seeds. Cut each length into three even pieces. Place rolls, seam-side down, onto two baking paper-lined oven trays.

4. Cook in a hot oven (200C), for about 30 minutes or until cooked and pastry is golden and puffed.

5. Serve with tomato sauce, garnish with tarragon

Main Ingredient: ChickenCuisine: American

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