Duo of Pastry Puffs
Looking for a quick and easy nibble for the Jubilee weekend? These simple to make puffs are the perfect addition to your Jubilee festivities. Quick to prepare, make ahead friendly and showcasing the best of classic British flavours- with a little twist! To honour the occasion we channeled everyone’s favourite honey mustard chipolatas and bundled this into the classic sausage roll, adding honey-mustard caramelized onions and serving them with an easy honey mustard mayo. Our coronation chicken puff is an absolute treat, made lighter with the addition of Greek yogurt. The tangy, creamy filling contrasts wonderfully against the crispy, buttery, flaky pastry- you won’t be able to stop with just one!
- Vortex Plus Dual Drawer Air Fryer
For the Sausage Rolls
- 1 sheet of ready rolled puff pastry
- 1 Medium Onion sliced
- 1 Tbsp Honey
- 1 Tbsp Whole Grain Mustard
- 400 g pork sausages of choice
Honey mustard mayo
- 80 ml Mayonnaise
- 1 Tsp Whole grain Mustard
- ½ tsp honey
For the coronation chicken
- 300 g shredded cooked chicken
- 120 g Greek Yogurt
- 50 g Mayonnaise or more yogurt
- 30 g Mango Chutney
- 1 Tbsp Curry Powder
- 1 Tsp Lemon Juice
- 5 g Chopped Coriander
- Pinch of cayenne
- 30 g Sultanas optional
- 1 sheet of ready rolled puff pastry
- Beaten Egg
- First make the Honey Mustard Sausage Rolls. In a pan over a medium heat, add the sliced onion with a little oil and cook until soft and caramelized. Once cooked, stir in the honey and mustard and allow to cool to room temperature.
- Unroll the puff pastry, onto a floured surface. The pastry should be about 2mm thick. Use a rolling pin to get it to the desired thickness. Divide the pastry into rectangles long enough to fit three sausages laid end to end, with sufficient width to enclose the sausages in a pastry blanket.
- Run a knife along the skins of the sausages and remove the casings.
- Spread half the honey mustard onions down the middle of a pastry rectangle. Place three sausages on top, laying them end to end.
- Brush the edges of the pastry with beaten egg, then fold the pastry over the sausage and onion filling. Use a fork to crimp the pastry layers together. Brush the sausage rolls in egg wash, and sprinkle with poppy seeds if using. Pop the sausage rolls into the freezer for 20 Minutes to firm up, which will make them easier to cut into portions. Repeat with the remaining pastry and sausages.
- Next make the Coronation Chicken Puffs. In a bowl combine the shredded chicken, Greek yogurt, mayonnaise, curry powder, chutney, cayenne, lemon juice, sultanas and coriander. Taste and add salt and pepper as desired.
- Unroll the puff pastry, onto a floured surface. The pastry should be about 1mm thick. Use a rolling pin to get it the desired thickness
- Using a 10cm pastry cutter, cut the pastry into disks. Pastry scraps can be stacked on top of each other (to retain their puff on baking) and rerolled.
- Place a teaspoon of the filling into a pastry circle. Brush the edges with egg wash to help them stick and seal, then fold over the pastry into a half moon shape. Lightly crimp the edges with a fork to seal them.
- Repeat until all the filling and pastry is used up. Brush the pastry with egg wash.
- Once ready to cook, divide the sausage rolls into bite sized portions and place them into one drawer of the Vortex Dual Drawer Air Fryer, and put the coronation puffs in the other.
- Select Bake on one drawer, set the temperature to 185°C and the time to 8 minutes. Select SyncCook to automatically mirror the cook settings in the other drawer. Press start. There is no need to preheat. (note: you may need to work in batches)
- While the pastries are cooking, prepare the honey mustard mayo by combining the mayo ingredients and mixing until smooth.