Australian pastry chef Adriano Zumbo is renowned for his dessert sensations, including his signature Zonuts, Chouxmacas and Zumbarons in an exciting range of colours and flavours, but he is also a master of savoury pastries.
Here he shares his recipe for Moroccan chicken sausage rolls, one of 50 recipes from his new cookbook, The Zumbo Files.
Moroccan chicken sausage rolls
The Zumbo Files, published by Murdoch Books, RRP $49.99.
You will need
1 quantity puff pastry *
1 egg, lightly beaten with 1 tablespoon of milk
150g almond meal, for topping
50g flaked almonds, for topping
10g chermoula, for topping
* Zumbo uses his own puff pastry recipe on page 216 of The Zumbo Files, but you can substitute with another recipe or ready-made puff pastry.
Ingredients
600g chicken mince
60g almond meal
75g parmesan cheese, grated
150g onions, finely chopped
10g chermoula spice (a blend of cumin, paprika, onion, turmeric, cayenne, garlic, parsley, salt, pepper and coriander)
20g salt
6g pepper
90g macadamia oil
90g couscous
60g mushrooms, diced
60g raisins
2g cinnamon
3g ginger, grated
Method
Put all of the filling ingredients into a bowl and mix together until combined, but don’t overmix.
Roll out pastry on a floured work surface, into a large rectangle 2–3 mm thick.
Preheat oven to 175°C. Line a baking tray with baking paper and set aside.
Put filling in a disposable piping bag and cut off tip, 4 cm in diameter. Pipe filling lengthways onto pastry along top edge.
Brush pastry with egg wash just beside the piped mixture. Roll the top of the pastry towards you over the piped mixture so the very top of the pastry sheet joins with the eggwashed area of the pastry. Press down to seal.
Using a large knife, cut along edge of sausage roll. Repeat process until all the pastry is used. Cut the logs into 12 cm sausage rolls. Brush the sausage rolls with egg wash.
Combine almond meal, flaked almonds and chermoula for the topping and dip each sausage roll upside down into the topping mixture. Place sausage rolls topping side up on prepared baking tray. Bake for 30–40 minutes until golden brown.
Makes 10
