Spicy Chicken Sausage Rolls with Crispy Chili Oil

• 500gr ground chicken
• 1 sheet of store-bought puff pastry
• 1–2 tbsp crispy chili oil (adjust to taste)
• 1 tbsp chopped chives
• 1 tbsp chopped parsley
• 2 tbsp breadcrumbs
• 1 egg (for the filling)
• 1 egg + splash of milk (for brushing)
• Salt & pepper, to taste

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1. Preheat your oven to 200°C / 180°C fan (390°F / 356°F fan) and line a baking tray with parchment paper.
2. In a bowl, mix ground chicken, crispy chili oil, chives, parsley, breadcrumbs, and the egg. Season with salt and pepper. Use your hands to knead everything together — it helps the chili oil spread evenly.
3. Roll out the puff pastry and place a log of filling onto the sheet, close to the bottom so there is room to fold the pastry over. Fold the pastry over and press the edges closed with a fork. Slice into portions
4. Mix the remaining egg with a splash of milk and brush the tops of the rolls. Optionally, make a few small slits on top to let steam escape. Bake for 25–30 minutes, until golden brown and cooked through.
5. Let the rolls rest for a few minutes before serving and serve with ketchup or bbq sauce

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