Recipes

• 12
  Lilydale^® Chicken Breakfast Sausages
• 1
  egg
• 1
  pre-rolled sheet puff pastry (about 10-inch/25 cm square)
• 2 tbsp (30 mL)
  apricot jam
• 1/4 cup (60 mL)
  finely crumbled goat cheese
• 1 tbsp (15 mL)
  finely chopped fresh thyme

1. Preheat oven to 375°F (190°C). Cook Lilydale^® Chicken Breakfast Sausages on parchment paper–lined baking tray for 10 minutes. Let cool completely. Beat egg with 1 tbsp (15 mL) water; set aside.
2. Preheat oven to 425°F (220°C). On lightly floured work surface, roll out puff pastry to measure 10- x 12-inch (25 x 30 cm) rectangle. Cut into 12 squares.
3. Brush edges of each piece of pastry with egg wash. Spread jam over centre of squares. Sprinkle 1 tsp (5 mL) goat cheese and 1/4 tsp (1 mL) thyme over top. Place 1 Lilydale^® Chicken Breakfast Sausage on bottom third of pastry and roll up. Place seam side down on parchment paper–lined baking sheet. Brush tops with egg wash.
4. Bake for 15 to 18 minutes or until golden brown and flaky. Let stand for 5 minutes before serving.

Substitute pizza dough for puff pastry if desired.

Sprinkle tops of rolls with a sprinkle of sesame seeds or poppy seeds before baking.