Combine the chicken, dried onion flakes, garlic paste, seasoning salt, ketchup, and better than bouillon in a bowl and mix until they are combined
1 lb ground chicken, 2 tbsp dried onion flakes, 2 tsp garlic paste, 1/2 tsp seasoning salt, 2 tbsp ketchup, 1 tbsp Better than Bouillon
Roll out each sheet of puff pastry and then cut each sheet in half long ways. You will now have 4 pieces of puff pastry
1 pack Puff Pastry
Take 1/4 of the filling and add it to the middle of each sheet of pastry. Make sure the thickness is even.
Add your egg to a small bowl with 1 tbsp of water and beat it until it looks like scrambled eggs. This will be your egg wash. Brush the egg wash along the long sides of the pastry and then roll it up. Lay the roll on the seam. Repeat with remaining puff pastry and meat mixture.
1 egg
Once you have four long rolls, you can then put them in the fridge for 30 minutes to firm up. This will make them easier to cut, but this step is not necessary. Cut each long roll into 4 equal pieces. You should have 16 sausage rolls.
Add the sausage rolls to a parchment paper lined baking sheet. Use remaining egg wash to top each piece and then add sesame seeds if you would like.
Bake for 35 minutes at 350F. Some juice from the meat mixture will escape but that is normal. Serve with sweet mustard
