Chilli Cheese Sausage Dip

Preparation time: 90 minutes

Cooking time: 20 minutes

Servings: 6

Chilli Cheese Dip:
½ tsp	olive oil
2 cloves	garlic, chopped
3	shallots, chopped
130 g	chicken, minced
1 can	red kidney beans, drained
6	cherry tomatoes
1 stalk	celery, chopped
179 g	tomato puree
¼	red capsicum, diced
½ tsp	ground cumin
1 tsp	mixed herbs
1 tsp	chilli flakes
1 tbsp	brown sugar
60 g	cheddar and mozzarella cheese
	Salt and pepper to taste
Sausage Roll:
200 g	bread flour
50 g	plain flour
50 g	sugar
¾ tsp	salt
2½ tsp	instant yeast
55 g	milk
70 g	water
1	QL Omega Egg, beaten for the dough
1	QL Omega Egg, beaten for egg wash
48 g	butter
10 -14	cocktail sausages
	Parsley, garnish

In a saucepan, heat oil and sweat the shallots and garlic over medium heat. Add in the chicken and sauté until cooked.
Add celery, capsicum, tomatoes and tomato puree. Mix well.
Add in the kidney beans, cumin, mixed herbs, chilli flakes, brown sugar, salt and pepper.
Turn off the heat once the mixture starts to bubble.
To prepare the sausage roll, mix together bread flour, plain flour, salt, sugar and yeast in a mixing bowl,
Add in milk, water and 1 QL Omega Egg. Mix until well combined.
Add in butter and knead by hand until the dough is smooth and elastic.
Set aside to proof for 60 minutes in a warm room.
Divide the dough into 3 balls and roll out into rectangle shape. Cut into triangle shape to wrap the cocktail sausages.
Arrange the wrapped sausages around a oven proof deep pan.
Pour the chilli dip in the middle and sprinkle the cheese on top of the chilli dip.
Brush the dough with the beaten QL Omega Egg.
Bake in a preheated oven of 180°C for 20 -25 minutes or until the dough is golden brown and the cheese has melted.
Garnish with some parsley. Serve immediately.