Ingredients
500 g chicken mince
1 tbsp rice bran oil
1 onion, fine chopped
2 garlic cloves, crushed
1 tbsp thyme leaves, fine chopped
3 tsp SIDS HOT WORCESTER SAUCE
Zest of 1 lemon
¾ cup fresh breadcrumbs
½ cup grated courgette
½ cup grated apple
1 egg, lightly beaten
1 tsp SIDS SALT & PEPPER
400 g puff pastry
1 egg & 1 tbsp milk (egg-wash)
Poppy seeds to serve
1 tbsp SIDS TAMARILLO SAUCE
Directions
Preheat oven to 170°C fan-bake then line a baking tray with baking paper.
Place SIDS HOT WORCESTER SAUCE, SIDS SALT & PEPPER and remaining filling ingredients in a large mixing bowl and combine thoroughly.
Cut the pastry block in half and roll out each on a floured benchtop to a long rectangle, 3 mm thick. Arrange half the filling in a neat log lengthways down the middle. Fold up both sides of the pastry to meet on the top then trim the overlap to about 2 cm. Brush egg-wash on both parts of the join then press to seal.
Cut the roll into thirds or quarters or bite sized for poppers and place the seam side down on the baking tray. Repeat with the remaining pastry and filling.
Prick the tops with a fork to let the steam escape during cooking then sprinkle with poppy seeds.
Bake in the lower half of the oven for about 45 minutes until pastry is golden brown.
Serve with a ramekin of SIDS TAMARILLO SAUCE for dipping.
