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• 2 sheets ready-rolled puff pastry
• 1 pack chicken sausages (skin removed)
• 1 tbsp butter
• 1 item white onion, finely chopped
• 1 small carrot, finely chopped
• 1 item potato, finely chopped
• to taste fresh sage & thyme, finely chopped
• to taste salt & black pepper
• 1 item egg yolk
• to taste flaky sea salt

Instructions

1. 1

   Melt the butter in a pan over medium heat. Add the finely chopped onion, carrot, potato, sage, and thyme. Cook until softened. Season well with salt and pepper, then leave to cool slightly.

2. 2

   Mix the softened, seasoned veg directly into the chicken sausage meat until evenly combined.

3. 3

   Preheat your oven to 200°C. Shape the chicken filling along the pastry lengthways on a baking tray lined with baking paper, leaving a couple of inches from the bottom, and roll them up tightly.

4. 4

   Brush generously with egg yolk, then sprinkle with flaky sea salt and a little extra chopped sage and thyme.

5. 5

   Pop in the oven until golden brown, puffed up, and cooked through (around 20–25 minutes).