Tasty Sausage Rolls

Name: Tasty Sausage Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24
Ingredients: 2 sheets frozen puff pastry, thawed and each sheet cut in half; 500g chicken mince; 3-4 tablespoons any curry paste or pesto; ½ cup unsalted pistachios, shelled - optional; 1 egg, lightly beaten

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Home made sausage rolls tweaked to suit bland taste, loss of taste and smell, sore moth, dry mouth and throat, metallic taste, and if you need added fibre.

Tasty Sausage Rolls

Rated 5.0 stars by 1 users

Servings

24

Prep Time

10 minutes

Cook Time

20 minutes

Author

Centre For Cancer Nutrition

You might look at the picture and think, "I can't eat that with my dry sore mouth!" But with a little ingenuity and thinking outside the box, we can have you enjoying these tasty little morsels.

Sausage rolls are also portable. Pack them in your lunch box on treatment day for a tasty treat rather than that bland hospital sandwich.

Ingredients

2 sheets frozen puff pastry, thawed and each sheet cut in half
500g chicken mince
3-4 tablespoons any curry paste or pesto
½ cup unsalted pistachios, shelled - optional
1 egg, lightly beaten

Directions

Preheat oven to 220ºC/200ºC fan. Line an oven tray with baking paper.
Place chicken mince in a medium bowl and add chosen flavouring (see notes). Divide the chicken into four even portions. Shape one portion to dorm a sausage the same length of the pasty sheet. Place onto one piece of pastry about 1cm from one edge. Brush the edge of pastry with egg and fold the longer side of the pastry over the filling with the edge meeting the the edge with the egg. Press the edge down with a fork to seal. Brush the top of the sausage roll with beaten egg and sprinkle with sesame seeds and panko crumbs if using. Cut the long sausage roll into 6 portions. Place onto the lined baking tray. Repeat with the remaining mixture and pastry.
Place the tray into the oven for 20 minutes or until golden and cooked through. Serve hot or cooled down.

Recipe Video

Recipe Note

This is where the rubber hits the road as far as flavours and textures goes. See below:

For Loss of Taste & Smell and Bland Taste: I used green curry paste when I made these. You want something with strong, punchy flavours and maybe even a bit of chilli to get the tongue involved. A tablespoon of miso paste wouldn't go astray to get some umami in there. You could also add in some finely chopped shiitake mushrooms and a bit of soy sauce. Extra texture is great for adding interest in the mouth in the absence of flavour. Nuts of all types could be used for texture. Sprinkle some sesame seeds or nigella seeds on top once you have brushed with egg was for extra texture. I also add panko breadcrumbs on top for extra crunch.

For sore mouth and dry mouth & throat: Skip the pastry and roll the mixture into some large balls. Cook gently in the oven covered with foil to maintain moisture and softness. See our Botham Balls recipe here https://centreforcancernutrition.com/blogs/recipes/jamie-olivers-botham-burgers for the same idea.