Chicken and Corn Rolls

Chicken and Corn Rolls

500g chicken mince
1 cup shredded tasty cheese
1/2 cup breadcrumbs
1/4 cup corn kernels
1/4 cup creamed corn
1 tablespoon finely chopped thyme
salt and pepper to taste
1 1/2 sheets frozen puff pastry, thawed
1 egg, lightly beaten

Dipping Sauce:
1/2 cup corn relish
1 cup mayonnaise

Place mince, cheese, breadcrumbs, corn kernels, creamed corn, thyme, salt and pepper in a medium bowl. Mix well.
Shape 2 tablespoons of mince mixture into a 4cm long sausage-shape. Repeat with remaining mince mixture.
Cut pastry lengthways into 2cm wide strips.
Starting from one end of a chicken sausage, curl a pastry strip around the sausage until you reach the other end. Repeat with remaining chicken sausages and pastry.
Place chicken and corn puffs on an oven tray lined with baking paper; brush with egg.
Cook in a hot oven (200C) for about 25 minutes or until cooked through.
To Make Dipping Sauce: Combine corn relish with mayonnaise in a small bowl.
Serve chicken and corn puffs with dipping sauce.

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