Chicken, Maple & Mustard Sausage Rolls - Carême Pastry

Ingredients

• 1 (375g packet) Carême Spelt Butter Puff Pastry, defrosted
• 500g chicken mince
• 1 granny smith apple, cored & grated
• 2 tbsp maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• ½ cup fresh breadcrumbs
• 1 egg, lightly whisked
• 1 tsp sesame seeds, for garnish.
• Preheat oven to 200°C fan-forced. Line a tray with baking paper.
• In a large bowl, combine chicken mince, apple, maple syrup, Dijon mustard, thyme and breadcrumbs. Season with salt and pepper. Once mince is combined, divide into 2 portions.
• Cut pastry in half and place 1/2 of the mince mixture on each half-sheet of pastry. Shape mince into a sausage shape in the middle of each piece of pastry, spreading it evenly to each end.
• Roll pastry around mince to create a roll. Pinch pastry together and crimp with the tines of a fork at seam to seal.
• Cut each roll into 7cm pieces and place on prepared tray.
• Brush sausage rolls with egg and sprinkle with sesame seeds.
• Bake for 25-30 minutes, or until the pastry is golden and filling is cooked through.