Chicken and tarragon rolls with almond aioli

Method

• 1
  Preheat oven to 200C. Line 2 large oven trays with baking paper. Place chicken in a food processor and process until roughly minced.
• 2
  Add leek, tarragon, apple, 45g (3/4 cup) breadcrumbs, salt flakes and pepper, and process until combined.
• 3
  To assemble, halve each pastry sheet. Working with 1 pastry half at a time, sprinkle 1 tablespoon remaining breadcrumbs over pastry. Shape 2/3 cup chicken mixture into a log and place on long edge of pastry. Roll up and place on tray, seam-side down. Repeat with remaining pastry, breadcrumbs and chicken.
• 4
  Refrigerate rolls for 10 minutes or until chilled. Cut 1cm-deep incisions 1cm apart along each roll, then cut each roll into 4 x 6cm rolls. Brush with egg.
• 5
  Bake for 25 minutes or until pastry is golden and chicken is cooked through.
• 6
  Scatter with extra tarragon leaves and serve with almond aioli and lemon wedges.
• 7
  To make almond aioli: Preheat oven to 200C. Place 40g (1/2 cup) flaked almonds on an oven tray and roast for 6 minutes or until golden. Set aside to cool. Place 20g (1/4 cup) flaked almonds in a food processor and process until finely ground. Transfer to a bowl. Place 2 egg yolks and 1 clove garlic in food processor and process until combined. With the motor running, add 150ml vegetable oil, drop by drop at first, then in a thin stream, until mixture is thick and emulsified. Add 1 teaspoon lemon juice and stir to combine. Thin aioli with 1 tablespoon hot water, if needed. Fold through ground almonds and season with salt and freshly ground black pepper. Scatter with flaked almonds. Makes 3/4 cup.