1 Onion chopped
2 cloves crushed garlic
2-3 tablespoons mixed herbs
1/4 cup balsamic vinegar
1 desertspoon brown sugar
3-4 slices sourdough bread
Milk (for soaking)
1 cup chopped parsley
3 tablespoons tomato paste
1 medium carrot grated
Salt and pepper
4 sheets frozen puff pastry
Cook onion and garlic in pan in a little oil until soft.
Add mixed herbs, balsamic vinegar and brown sugar and cook until balsamic and onions are smooth and
vinegar has evaporated.
Soak sourdough bread in milk. Squeeze out excess and then make into breadcrumbs.
In a bowl add chicken mince, salt and pepper, egg, tomato paste, parsley, carrot and cooked onion mixture
and mix to smooth consistency with hand. Add small amount of water to bind mixture.
Place puff pastry on bench to thaw.
Cut each piece in half and place a line of the meat mixture onto pastry.
Paint one edge with water; roll one edge of pastry over mixture and roll so pastry sticks to 'wet' edge.
Repeat until all mixture is used.
Cut each roll into 4 and prick or slice air holes in the top of each. Paint top with a beaten egg.
Place in hot oven, 200 degrees or 180 degrees fan-forced for approx. 20 minutes until golden.
Serve hot with tomato relish or chutney. DELICIOUS!!