Hosting a laid-back gathering this season? Spread the cheer and warmth with our Just Bare British Chicken Pastry Roll—a crowd-pleaser that effortlessly elevates any relaxed atmosphere. Picture this: the aroma of savory goodness, the sound of laughter, and the delightful flavors of our chicken, raised with no antibiotics ever. Be everyone’s holiday hero by serving up a dish that’s as inviting as the festive spirit itself. With Just Bare, you’re not just entertaining; you’re creating memorable moments.
Servings 8
Prep Time: 20
Cook Time: 75
Servings: 8
Prep Time: 20 mins
Cook Time: 75 mins
Ingredients
- Chicken:
- Other Ingredients:
- 4 tablespoons unsalted butter, plus extra for brushing
- 5 slices of extra thick smoked bacon cut into large dice
- 1 large red onion, finely chopped
- 3 cloves garlic, crushed
- 1 tablespoon Tuscan seasoning (from supermarkets or substitute Italian herb blends)
- ¼ bunch flat-leaf parsley, leaves picked
- 2 tablespoons finely chopped thyme leaves
- zest of 1 lemon
- ⅓ of a cup stale sourdough breadcrumbs
- ½ lb pork & fennel sausage mince
- 2 eggs beaten, each egg separately
- 2 sheets frozen puff pastry, defrosted
- 10 sage leaves
- 2 sheets filo pastry
- Salt and pepper to taste
- Parsley and Dijon mustard, to serve
- Chimichurri:
- ¾ bunch parsley
- 1 bunch Cilantro
- ¼ cup olive oil
- ½ head of garlic, minced
- Juice of 1 lemon
Nutrition Facts
About 8 servings per container
Serving size 392g
| Amount Per Serving | ||
|---|---|---|
| Calories 1450 | ||
| % Daily Value* | ||
| Total Fat 97g | 124% | |
| Saturated Fat 25g | 125% | |
| Trans Fat 0g | 125% | |
| Cholesterol 90mg | 30% | |
| Sodium 3010mg | 131% | |
| Total Carbohydrate 104g | 38% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 4g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 40g | ||
| Vitamin D 0.2 mcg 1% | Calcium 80 mg 6% |
| Iron 7.0 mg 39% | Potassium 470 mg 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Instructions
- Place chicken breasts on baking sheet, sprinkle with salt and pepper and bake for 20 minutes at 375℉. Rough chop the chicken, set aside.
- In a medium-high heat frying pan, melt 1 tablespoon of butter in the pan. Add the bacon, onion, garlic, and Tuscan seasoning. Cook for 6-7 minutes until the onion becomes soft.
- Remove from the heat, season, and incorporate the herbs, lemon zest, and breadcrumbs. Let it cool, then crumble in the mince, add one beaten egg, and mix thoroughly. Season the mixture, divide it in half, and set it aside.
- Preheat the oven to 375℉. Grease two large oven trays and line them with parchment paper. Shape half of the mince into a 1½ inch thick log down the center of a puff pastry sheet. Brush the edges with the egg wash and roll it up to enclose the filling.
- Brush the roll with egg wash and evenly arrange five sage leaves on top. On a clean work surface, place a sheet of filo pastry, brush it with melted butter, and season it. Position the sausage roll on top with the sage leaves facing up and parallel to one of the short edges. Trim the filo to match the length of the sausage roll, then roll it up tightly to enclose the filling in a single layer. Trim any excess filo. Place the roll on the prepared tray with the seam side down and sage leaves on top. Brush it with melted butter and sprinkle with sea salt flakes. Repeat the process with the remaining pastry sheet, mince mixture, and filo pastry.
- Bake for 40-45 minutes on the middle rack, until they turn golden.
- To prepare the chimichurri. Place all ingredients into a high-sided bowl (to use an immersion blender) or into a food processor. Blend until a loose paste forms, add salt and pepper to taste.
- Cut the sausage rolls into your desired portions and serve them with the chimichurri and Dijon mustard.