Chicken & Veg Sausage Rolls
Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 18 pcs
Difficulty level: 3 out of 4
13 Ingredients
- 1 medium carrot, finely grated
- 1/2 zucchini, finely grated
- 60grams baby spinach leaves, finely chopped
- 500grams chicken mince
- 1 cup mashed potato (see Tip)ingredient tipTipIf you don’t have mash, grate a raw potato into the mixture or add 1 whisked egg.
- 2teaspoons dried Italian herbs
- 1teaspoons vegetable stock powder
- 2teaspoons Worcestershire sauce
- 1/4 cup dried breadcrumbs
- 3 sheets reduced-fat puff pastry, just thawed
- 1 free range egg
- 1tablespoons milk
- 1/2 cup tomato sauce (to serve)
Description
Up your Friday night dinner with this chicken sausage roll recipe from Clarissa in WA. The whole family will love these crispy, veggie-packed pastries.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
Step 2 of 4
Place carrot, zucchini, spinach, mince, potato, herbs, stock powder, Worcestershire sauce and breadcrumbs in a large bowl. Using hands, mix until well combined.
Step 3 of 4
Halve each pastry sheet. Divide mince mixture along centre of pastry pieces. Roll up to enclose filling. Cut each piece into 3 portions. Place sausage rolls, seam-sides down, on trays.
Step 4 of 4
Whisk egg and milk in a small bowl. Brush sausage rolls with egg mixture. Bake for 30 minutes or until golden and cooked through. Serve with sauce.
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