Chicken Sausage Roll

       My daughter paige used to be a picky eater and feeding her was a challenge. Thanks to the food tricks, I hid ingredients from her especially vegetables, pretended food as something else =) and innovated presentations appealling  and pleasing to her sight. Not to mention her passion for travel indeed helped me convinced her to explore variety of food for survival.  It did work anyhow. =D

       Now,  picky--ness is gone but food exposition become our mantra. Before I can finish chopping the onions and garlic, we have cultural origins,  ingredients' botany and food science. Even gastronomy  is a must. Whew! This is even more challenging than I thought!



       Before I get stressed with dozens of alphabet soup here is what I need to accomplish...

CHICKEN SAUSAGE ROLL

Ingredients: 

For meat batter

250 g minced chicken
1 small carrot minced
1 medium onion
2 gloves garlic
1 tsp sal
1 tsp light soy sauce
1 tsp oyster sauce
fresh parsley chopped
dash of black pepper


1 egg, separated egg white for the meat batter
    and the egg yolk, beaten with 1 tsp water for the egg wash
1/4 bar ( 25 g) cheddar cheese, cubed

1 pack ( 3 sheets)  pastry puff, make sure puff soft but not totally thawed as it will become soggy and sticky.
some toasted sesame seeds

Procedure:

1.  Place all ingredients in a bowl and mix to combine.
2. Add egg white to the meat batter and mix.
3. Add cheddar cheese and fold, you don't want to mash those cheddar cheese.
4. Get one pastry puff (sheet) and divide into two.

5. Place meat batter at the center and roll the puff.
    Note: Do not remove the plastic layer of the puff for easy rolling and cutting.

6. Cut the rolled puff into 4
7. Remove the plastic covering and place the puff on the baking tray lined with parchment paper.
8. Brush with egg wash and sprinkle with sesame seeds.

9. Bake at 180 degrees for 20 minutes or until brown.

Serve hot as snacks or as breakfast.

Enjoy!