Chicken and vegetable sausage rolls
Tasty hot and perfect for parties these sausage rolls will be a hit with the kids. They can also be taken cold in lunchboxes, a delicious change from the standard sandwich.
Photo: Nicole Avery
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- 1kg chicken breasts (or mince)
- 4 sheets puff pastry
- 1 cup shredded carrot
- 1 cup shredded broccoli stems (or zucchini)
- 1 clove garlic
- 4 tablespoons tomato paste
- Salt and pepper to taste
- 1 egg
Preheat oven to 200°C. Separate and defrost pastry on a flat surface.
If you are using chicken breasts, place chicken breasts into a food processor and pulse until it is finely minced. Place the chicken into a large bowl. Add to the bowl the carrot, broccoli, crushed garlic and tomato paste. Season with salt and pepper and mix well. Wearing gloves and doing this by hand is an easy option.
Cut a sheet of pastry in half and place ¾ cup of chicken mixture into the middle of the half. Spread out evenly along the pastry so it makes a line to each end of the pastry. Fold over one end of the pastry, then roll over the other. Press gently down on the pastry so it binds together.
Photo: Nicole Avery
Cut the long sausage roll in half, then cut each half into three pieces of the same size. Each half piece of pastry will make six sausage rolls. Place the sausage rolls onto a lined tray, seam of the pastry on the tray and leave room for spreading. Beat an egg and brush the top of the sausage rolls lightly with egg. Continue this process until you have used up all the mixture.
Bake on 200°C for 10 minutes, then turn oven down slightly to 180 and bake for a further 10 minutes. Allow to cool slightly before serving to young children as the insides can be very hot.
Nicole Avery is a Melbourne mum to five beautiful kids. She is the master organiser behind the popular parenting blog Planning With Kids and the author of a book by the same name, where she shares tips and tricks for organising the chaos of family life.