In his latest cookbook, home cook and food writer David Herbert brings together 200 of his favourite recipes from his column in the Weekend Australian Magazine.
Covering everything from warming soups, roasts and casseroles to baking and desserts, David Herbert’s Best Home Cooking features dishes that are simple to make and feature easy-to-find ingredients.
“My recipes are there to guide you, but I urge you to bring your own creativity to the kitchen,” he writes. “Cook them, taste them and change them to suit your own palate. But above all, enjoy them.”
Here, he shares his recipe for chicken and feta sausage rolls.
‘David Herbert’s Best Home Cooking’, $39.99, published by Lantern.
Chicken and feta sausage rolls
Use ready-made puff pastry to make these. To thaw the pastry sheets, lay them flat on baking paper at room temperature for about 10 minutes.
Ingredients
2 sheets ready-rolled puff pastry, thawed
1 free-range egg, beaten
tomato sauce, to serve (optional)
Filling
500 g minced chicken
1 small golden shallot, very finely chopped
grated zest of ½ lemon
4 tablespoons chopped rocket
4 tablespoons fresh breadcrumbs
½ teaspoon dried chilli flakes
100 g feta, crumbled
salt and freshly ground black pepper
Method
Combine all the filling ingredients in a bowl and mix well with your hands. Season well with salt and pepper.
Cut each sheet of pastry in half. Form the filling into four sausages the length of the pastry, and place one slightly off-centre on each strip.
Brush one edge of the pastry strip with beaten egg and then fold the other over to enclose the filling. Press down to seal with the back of a fork and brush with beaten egg. Cut each roll into three smaller sausage rolls, and prick each with a fork. Place on a baking tray lined with baking paper and chill for at least 30 minutes or until ready to cook.
Preheat the oven to 220C (200C fan-forced).
Bake the sausage rolls for 25 minutes or until golden. Serve warm with tomato sauce, if desired.
Makes 12
