Curtis Stone's Chicken Sausage Rolls
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Curtis Stone makes the chicken version of his pork sausage rolls — an Australian specialty and childhood favorite — wrapped in flaky pastry, baked until golden brown and sprinkled with sesame seeds. He serves them straight from the oven with tomato sauce (a.k.a. ketchup), so have it at the ready.
The unbaked rolls can be made up to one day ahead, stored airtight and refrigerated.
Watch the video below — part of our “Chef That!” series — to see how Stone makes the sausage rolls.
Australian chef Curtis Stone demonstrates two sausage rolls in the L.A. Times Test Kitchen, one with chicken and one with pork. Plus, his spiced tomato sauce recipe.
Position rack in lower third of oven and heat the oven to 375 degrees. Line a large heavy baking sheet with parchment paper.
Stir together breadcrumbs, oregano, black pepper, porcini powder, salt and paprika in a large bowl until combined. Add garlic, green onion, tarragon and parsley and stir to combine. Using your hands, gently mix chicken, butter and mustard into breadcrumb mixture.
Lightly dust flour on work surface and lay 1 pastry sheet on top. Use pastry bag or spoon to form half the chicken mixture into a log along bottom edge of dough square, leaving enough dough exposed to roll around meat. Brush exposed dough edge lightly with cream then roll dough upward and around chicken mixture to encase it, completely, allowing about a ½-inch seam. Cut roll away from pastry sheet, then use a fork to crimp the dough. Trim away excess dough (about 2½ inches or 6 cm). Cut the roll crosswise into 4 pieces and set rolls, seam side down, on prepared parchment-lined baking sheet. Repeat with remaining pastry sheet and chicken mixture . Let rest in refrigerator for 1 hour.
Brush cream over sausage rolls and sprinkle with sesame seeds. Bake on lower rack for 35 to 40 minutes, or until pastry is dark golden brown and sausage is cooked through.
Cool for 5 minutes. Serve hot sausage rolls with Tomato Sauce (or ketchup) on side.
