Ingredients For the sausage rolls 500 g lean chicken mince
Grated rind of ½ lemon
2 tbsp parsley, chopped
¾ tsp thyme
1½ sheets puff pastry, thawed
1 small egg, beaten
1 - 2 tbsp sesame seeds
For the mushrooms 4 large Portabello mushrooms
2 tbsp butter
1 large leek, sliced
1 garlic clove, crushed
1 large avocado
½ tsp rosemary, chopped
¾ tbsp lime juice
About 65 g cottage cheese (or goats cheese would work)
2 tbsp walnuts, chnopped
Method For the mushrooms
Remove the brown gills and stems from the bottom of the mushrooms.
Melt the butter in a large frypan or wok and add the leek and garlic.
Cook slowly until tender. Remove from the heat and allow to cool.
Cut the avocado into pieces, and add the rosemary, lime juice and some salt.
Add the cooled leek mixture to this.
Press the cheese evenly into the mushrooms.
Top with the avocado mixture.
Sprinkle with the walnuts and drizzle with a bit of olive oil.
Put under a grill and grill for about 5 minutes.
Cover them loosely with foil, and cook another 5 minutes.
For the sausage rolls
Preheat the oven to 200°/180° fan forced, and line a tray with baking paper.
Mix the chicken mince with the lemon zest and herbs, and add some salt and pepper to taste.
Cut the pastry in half, and put quarter of the chicken mixture on the edge of each pastry strip.
Brush the edge with water, and fold the pastry over the mince to form a roll.
Press the edges together to seal.
Cut each one in half and put on the baking tray.
Brush with the beaten egg, and sprinkle with the sesame seeds.
Bake for about 25 - 30 minutes or until the pastry is golden.