Chicken and sage are a pretty brilliant combination. Even better when you add a little something-something with... pork fat! Yep, more animal fats. More clogged arteries. More deliciousness. Can't say I don't push the fatty boundaries.
But seriously, just mincing up chicken will surely lead to Dry-Town Chicken Mince, population: You. It needs more moisture than chicken fat alone can deliver, so the pork fat is just providing a little bit of a helping hand. A nudge in a tasty direction. Nothing bad can come of this.
I baked these at the same time as the pork babies from yesterday. I've added the sesame seeds across the tops to make sure I knew which was which when they were pulling steaming from the oven. Nothing like a seed as a signpost to Tasty Town. (I don't know where all these made up city names have sprung from today. Maybe Tired Town? Or Lazybonesville? You choose.)
The pork fat is, again, leaf fat. I've used chicken thighs and ground them up myself. Keep them as chilled (as close to frozen without being a solid block) as you are able and they'll grind smoothly. Milawa chicken is pretty fantastic and you know the chooks have had happy lives. Happy chooks makes for happy sausage rolls. Or you could always just grab some chicken mince from your butcher. There's no prizes for grinding your own meat.
I'll be featuring some meat pies tomorrow that are a little cray-cray tasting. That's a good thing. I considered using pork fat pastry for them as well, but this is football week, not pork fat week. Besides, I'd like to see my readership make it to the end of the week without massive coronary failure, or gaining a cheeky five. I'm thoughtful like that.
500g chicken thighs, minced
150g leaf fat, minced
salt and pepper
10 sage leaves
Pork fat pastry
Preheat oven to 190 degrees celsius. Prepare a baking sheet with paper.
Finely slice the sage leaves. Combine all ingredients in a bowl and mix to combine thoroughly.
Take pastry from the fridge and let rest for 5 minutes. Roll out to about 5mm thickness in a rectangular shape. Spread with chicken filling (you may have some left over). Leave 3cm edge and brush with beaten egg. Roll the pastry over the filling and brush with more egg to seal. Cut into rolls approximately 8 cm long. Place on baking sheet lined with baking paper and brush again all over with egg. Decorate with sesame seeds.
Bake in the oven for 25 minutes or until golden brown.