I thought I would give making rough puff pastry a go with fibre flour and saw a recipe for summer sausage rolls made with chicken. Not the best day to make pastry, quite warm on the boat but hey ho. I wouldn't say they came out exactly like puff pastry sausage rolls but they were quite light and my husband has just eaten 5. The filling is really scrummy, I used chicken thights and baked them on a pizza tray, the one with holes in, as there are a lot of comments that say the rolls have a soggy bottom! The recipe I used is below but for my taste the garlic is a bit strong it is on the BBC food website and I think the recipe is called summer sausage rolls.
I used Paul Hollywoods cheats puff pastry recipe but used a fair bit more water than he suggests
Link to Paul Hollywood cheats rough puff pastry or search online
Obviously replace the flour with ultra fine fibre flour.
2 large skinless chicken breasts or equivalent in chicken thighs
1 garlic clove, crushed
3 rashers streaky bacon, thinly sliced
4 sundried tomatoes, chopped or paste or roasted peppers
handful basil leaves, chopped or big pinch of dried basil
25g sesame seeds
1 egg beaten
1 lump of rough puff pastry made with 300g ultra fine fibre flour
1. Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.
2. Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
3. Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Or pizza tray with holes in. Brush with the egg, then sprinkle with seeds. Bake for 20 to 25 mins until golden.