Chicken mince, lots of vegies and fresh herbs make these sausage rolls something special.
Source: taste.com.au, pork.com.au
Serve 10
INGREDIENTS
- 1 cup (70g) fresh wholemeal breadcrumbs
- 500g Lilydale Free Range Chicken Mince
- 1 egg, plus 1 extra lightly beaten egg
- 1 zucchini, finely grated
- 1 carrot, finely grated
- 1/2 onion, grated
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped flat-leaf parsley leaves
- 4 sheets frozen puff pastry, just thawed
- 1 tablespoon sesame seeds
- Tomato or sweet chilli or sauce, optional, to serve
Instructions
- 1. Preheat the oven to 200°C and line 2 baking sheets with baking paper.
- 2. Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season.
- 3. Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling.
- 4. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting. Place on baking sheets, cover and chill for 30 minutes.
- 5. Brush with beaten egg and sprinkle with sesame seeds.
- 6. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.
