1 tablespoon each of chopped dill, basil, mint and parsley
zest and juice of ½ a lemon
freshly ground black pepper
Cheats lemon aioli
150g (½ cup) whole egg mayonnaise
1 clove garlic, crushed
zest and juice of ½ lemon
Preheat oven to 220°C (200°C fan-forced) and lightly grease baking tray and line with baking paper.
For the salsa verde, place all the ingredients in a food processor and process until smooth, then add the chicken mince and breadcrumbs, pulsing until well combined.
Lightly dust work surface with flour. Cut the sheet in half and roll each half to 40cm x 20cm. Pop the pastry in the fridge while you prepare the filling.
For the egg glaze, mix the egg yolk and milk together in a small bowl until well combined. Set aside for later.
Evenly divide the chicken mixture in half, shape like a sausage, placing down the centre of each pastry rectangle; making sure that the pastry is able to encase the mixture. Firmly bring one long side of the pastry up against the sausage meat and lightly brush what will be the seam with the egg glaze.
Repeat with the other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be pretty tight and there should ideally be about a 1cm overlap.
Place in fridge for 15 minutes
Cut each log into 12 to 14 pieces. Egg wash liberally with beaten yolk. Snip the top of each sausage roll using scissors.
Line an extra baking tray with baking paper and spread them out over two trays. Bake for 10 minutes at 200C then reduce oven to 180 and continue to cook for a further 10 minutes or until pastry is a dark golden brown.
Meanwhile to make the cheats lemon aioli, combine the mayonnaise, garlic, lemon zest and juice together in a small mixing bowl, stirring until well combined.
Serve the sausage rolls on a platter with the aioli.