Ingredients:

  • 1 sheet puff pastry (thawed, 0.5 lb / 225 g)
  • 1 large egg (beaten, for egg wash)
  • 1 lb (450 g) ground chicken sausage (preferably herb-infused)
  • 2 tablespoons fresh parsley (finely chopped)
  • 2 tablespoons fresh thyme (finely chopped)
  • 2 tablespoons fresh chives (finely chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground chicken sausage, fresh herbs, minced garlic, salt, and pepper. Mix until well incorporated.
  3. Roll out the puff pastry sheet on a lightly floured surface if necessary and cut into rectangles (approx. 4x6 inches).
  4. Place a portion of the filling along one edge of each pastry rectangle. Roll the pastry tightly around the filling and seal the edges.
  5. Brush the tops of the rolls with the beaten egg for a golden finish.
  6. Place the rolls on the prepared baking sheet and bake for 20-25 minutes until golden brown and cooked through.
  7. Remove from the oven and let cool slightly before serving.