Chicken Parma Sausage Rolls


3 x frozen puff pastry sheets (thawed)

500g chicken mince

200g ham, chopped

2 cup grated cheese

1 cup bread crumbs 

1 jar of Tim’s Napoli Sauce 

1 egg

1 tbsp milk

  1. Pre-heat oven to 200°C
  2. In a large mixing bowl, add the chicken mince, 1/2 of the grated cheese, 1/2 jar of Napoli Sauce, ham and bread crumbs. Mix until well combined.
  3. Place the puff pastry sheets on a clean bench and slice in half. Divide the mixture into six equal portions. Run the mince mixture down along the long side of each pastry half, shaping mince into a long sausage shape. 
  4. Roll up pastry to enclose filling, finishing seam side down. Cut each log into four and place onto a large lined cooking tray.
  5. Mix the egg and milk together in a bowl and brush the sausage rolls with the mixture.
  6. Finish with a sprinkle of extra cheese on top. 
  7. Cook in the oven for 25 minutes or until golden. 
  8. Serve with extra Napoli Sauce for dipping.

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