Chicken Sausage Rolls
These easy Chicken Sausage Rolls are packed with veggies and make an easy family meal or lunchbox snack. Both regular and Thermomix instructions are included.
Servings: 24 sausage rolls
Calories: 266kcal
Equipment
- 2 x Baking Trays
Ingredients
- 500 grams Chicken Mince
- 4 sheets Puff Pastry partially thawed.
- 120 grams Zucchini grated
- 100 grams Carrot grated
- 1 brown onion grated
- 2 cloves garlic crushed
- 1 tablespoons Sweet Chilli Sauce
- 1 teaspoon Soy Sauce
- ½ teaspoon salt
- ½ tsp pepper
To glaze
- 1 egg - lightly whisked.
- 1 tablespoon sesame seeds optional
Instructions
- Preheat oven to 230 degrees celsius (fan-forced) and lightly grease two baking trays.
- Remove the puff pastry from the freezer and set aside to thaw slightly.
- Lightly whisk egg in a small bowl or mug - set aside.
- In a large bowl using a metal spoon, combine the chicken mince, crushed garlic, zucchini, carrot, onion, sweet chilli and soy sauce.
- Remove plastic from pastry sheet and cut in half with a sharp knife and brush long edges of pastry with egg.
- Slice the pastry in half and add ⅛ of the mixture to the centre of each piece.
- Carefully roll the pastry over the top of mince mixture to fully enclose it. Cut sausage rolls into desired lengths (I usually cut each roll into three pieces).
- Place onto the prepared baking trays and brush with the egg and sprinkle with sesame seeds - if using.
- Place in oven and bake for 30 - 35 minutes or until pastry is crisp, golden and the sausage rolls are cooked through.
Thermomix Instructions
- Preheat oven to 230 degrees celsius (fan-forced) and lightly grease two baking trays.
- Remove the puff pastry from the freezer and set aside to thaw slightly.
- Place the garlic and brown onion (which has been halved)into the Thermomix bowl. Mix for 3 seconds, speed 7 to grate.
- Scrape down the sides of the bowl and add the zucchini and carrot which has been cut into 3cm pieces. Mix for 5 seconds, speed 7 to grate. Increase the time for smaller pieces.
- Add the chicken mince, salt and pepper, sweet chilli sauce and soy sauce. Mix for 15 seconds, speed 4 to combine.
- Remove plastic from pastry sheet and cut in half with a sharp knife and brush long edges of pastry with egg.
- Slice the pastry in half and add ⅛ of the mixture to the centre of each piece.
- Carefully roll the pastry over the top of mince mixture to fully enclose it. Cut sausage rolls into desired lengths (I usually cut into six pieces).
- Carefully roll the pastry over the top of mince mixture to fully enclose it. Cut sausage rolls into desired lengths (I usually cut each roll into three pieces).
- Place onto the prepared baking trays and brush with the egg and sprinkle with sesame seeds - if using.
- Place in oven and bake for 30 - 35 minutes or until pastry is crisp, golden and the sausage rolls are cooked through.
Notes
- You can add any type of grated vegetables to this recipe.
- These sausage rolls are freezer friendly either before they are baked or once baked.
- The time it takes to bake your sausage rolls will depend on the size you cut them – eg larger sausage rolls will take longer to cook through.
- I do find some brands of pre-packaged chicken mince to have a higher water content, I suggest squeezing the liquid out of the meat mixture before adding it to your pastry as this will help to make the bases of the sausage rolls crispy.
- The chicken mixture will be 'soft' this is normal.
- For crispy sausage rolls, I like to lightly coat a non stick baking tray with oil before placing the sausage rolls onto it to bake.
Nutrition
Serving: 0g | Calories: 266kcal | Carbohydrates: 20g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 190mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 717IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg