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Chicken torpedos
Boneless chicken leg filled with pork and leek sausage meat
Made in our own kitchen: boneless chicken leg rolled around a pork and leek sausage-meat filling into a neat torpedo shape that bakes evenly and slices well. Straight into the oven with no preparation. Serve with potatoes and vegetables, or sliced over a salad.
190°C for 30–35 min. Rest 5 min before slicing so the filling sets.
1 per person as a main meal
Boneless chicken leg, pork and leek sausage meat (65% minimum meat, Pork (70%), Pork Fat, Water, WHEAT, Rusk, Salt, Isolated SOYA-Protein, Sugar, Leek, Onions, Flavourngs, Preservative: E221 (SULPHITE), Flavour Enhancer: E621, Antioxidant: E304/E307)