Chicken Bites
★★★★★ 3.8 (8)
Ingredients
Potato Cheese Pastry
Sausage filling
Method
Potato Cheese Pastry
- For best results use the KitchenAid® Stand Mixer.
- Preheat oven to 180°C (160°C fan forced).
- Attach the flat beater to the standmixer. Place the flour, gum, baking powder and salt into the mixing bowl. Mix on speed 1 until well combined. Remove from bowl.
- Place 200g of potato into the mixing bowl. Beat until smooth on speed 4 and let cool 5 minutes.
- Add butter, cream cheese and flour mixture and beat on speed 2 until a firm mixture is formed. Increase to speed 4 and beat for 1 minute or until light and fluffy.
- The mixture will be smooth and will form a dough when pushed together with your fingertips. Form into a ball and wrap in plastic wrap.
- Refrigerate while preparing the sausage filling.
Tips & Hints:
- The pastry does not require resting as with traditional wheat flour dough. The chilling will simply make it easier to roll without sticking.
Sausage filling
- For best results use the KitchenAid® Stand Mixer and Food Grinder Attachment.
- Attach food grinder to the standmixer with the course grinding plate and turn to speed 6.
- Place mixing bowl underneath grinder. In batches, feed beef, pork, vegetables and soggy bread into the hopper.
- Season the mixture. Remove grinder and attach the flat beater. Mix mixture on speed 6 for 2 minutes or until sticky and very well combined.
- Roll the pastry into a large rectangle between 2 sheets of floured baking paper. Cut pastry into 2 long rectangles and trim the edges to neaten.
- Place half the filling lengthwise along the centre of each rectangle.
- Using the paper as a guide, roll the pastry over the filling to enclose. Cut to desired size, spray with olive oil and roll in combined sesame seeds. Place seam side down onto a baking paper lined baking tray.
- Bake for 20 minutes, increase oven temperature to 220°C and bake a further 5 minutes or until golden and crisp.
Tips & Hints:
- The dough can be made and refrigerated up to 2 days in advance, if desired. Makes 8 large sausage rolls.
Potato Cheese Pastry
- For best results use the KitchenAid® Stand Mixer.
- Preheat oven to 180°C (160°C fan forced).
- Attach the flat beater to the standmixer. Place the flour, gum, baking powder and salt into the mixing bowl. Mix on speed 1 until well combined. Remove from bowl.
- Place 200g of potato into the mixing bowl. Beat until smooth on speed 4 and let cool 5 minutes.
- Add butter, cream cheese and flour mixture and beat on speed 2 until a firm mixture is formed. Increase to speed 4 and beat for 1 minute or until light and fluffy.
- The mixture will be smooth and will form a dough when pushed together with your fingertips. Form into a ball and wrap in plastic wrap.
- Refrigerate while preparing the sausage filling.
Tips & Hints:
- The pastry does not require resting as with traditional wheat flour dough. The chilling will simply make it easier to roll without sticking.
Sausage filling
- For best results use the KitchenAid® Stand Mixer and Food Grinder Attachment.
- Attach food grinder to the standmixer with the course grinding plate and turn to speed 6.
- Place mixing bowl underneath grinder. In batches, feed beef, pork, vegetables and soggy bread into the hopper.
- Season the mixture. Remove grinder and attach the flat beater. Mix mixture on speed 6 for 2 minutes or until sticky and very well combined.
- Roll the pastry into a large rectangle between 2 sheets of floured baking paper. Cut pastry into 2 long rectangles and trim the edges to neaten.
- Place half the filling lengthwise along the centre of each rectangle.
- Using the paper as a guide, roll the pastry over the filling to enclose. Cut to desired size, spray with olive oil and roll in combined sesame seeds. Place seam side down onto a baking paper lined baking tray.
- Bake for 20 minutes, increase oven temperature to 220°C and bake a further 5 minutes or until golden and crisp.
Tips & Hints:
- The dough can be made and refrigerated up to 2 days in advance, if desired. Makes 8 large sausage rolls.
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Anonymous
Sausage rolls - Loved these sausage rolls so much and so did the family! I used store-bought gluten-free puff pastry and they worked really well. The homemade pastry would probably be even better! I also added in garlic-infused olive oil only about 1 Tbsp, giving it some really nice flavour. Quick and easy with not too many ingredients. This recipe is fantastic coming from someone that is on a low fodmap diet. I will defiantly be making it again. Thank you.
+ 25 star only ratings in addition to the reviews above
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