Apricot chicken rolls

Roll up, roll up and try these tasty apricot chicken rolls! It may seem a little kitsch to some cooks these days, but in our opinion, apricot and chicken is a timeless flavour combination. These rolls can be served in the traditional sausage roll size for lunch or dinner, or cut up into bite-sized pieces for when you’re entertaining or need to bring a share platter to an event. They’re great for fussy grandkids too. Give them a go! We know you’ll love them.

Ingredients

• 500g chicken mince
• 40g sachet French onion soup mix
• 1/3 cup panko breadcrumbs
• 1/3 cup chopped fresh coriander, plus extra sprigs to serve
• 1/4 cup apricot jam
• 2 tablespoons Moroccan seasoning
• 2 green onions, chopped
• 2 garlic cloves, crushed
• 3 sheets frozen puff pastry, partially thawed
• 1 egg, lightly beaten

Apricot dipping sauce

1/2 cup apricot jam
1 tablespoon apple cider vinegar
2 teaspoons Sriracha
1 teaspoon grated fresh ginger

Method

1. Place mince, soup mix, breadcrumbs, coriander, jam, seasoning, onion and garlic. Season with pepper. Mix well to combine.

2. Cut pastry sheets in half. Brush edges of 1 piece of pastry with egg. Leaving a 1cm edge, spoon 1/3 cup mince mixture along 1 long side of pastry. Roll up pastry to enclose filling. Brush top with egg. Repeat with remaining pastry, egg and mince mixture.

3. Preheat sausage roll maker.

4. Place 2 pastry logs in sausage roll maker. Close lid. Cook for 12 to 14 minutes or until golden and cooked through. Transfer to a plate. Repeat with remaining pastry logs.

5. Meanwhile, make Apricot dipping sauce: Place jam, vinegar, Sriracha and ginger in a small saucepan. Season with salt and pepper. Cook over medium heat until jam is melted. Bring to a simmer. Simmer for 3 to 5 minutes or until thickened slightly. Remove from heat.

6. Serve sausage rolls with dipping sauce and extra coriander sprigs.