Chicken, Leek and Pumpkin Sausage Rolls
These sausage rolls will be a hit at your next party. They are moist, delicious and packed with vegetable goodness. You'll never go back to store bought sausage rolls after you've tried making your own.
Photo: Kristy Komadina
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- 1 leek, white part only, washed and roughly diced
- 100g diced pumpkin (I used butternut)
- 1 sprig rosemary, stripped
- 1 tablespoon olive oil
- 100g fresh breadcrumbs
- 2 tsp salt
- 2 tsp pepper
- 1 tablespoon worcestershire sauce
- 500g chicken mince
- 2 eggs
- 3 sheets all butter puff pastry
Place the leek, pumpkin and rosemary into a food processor and pulse until finely ground. Tip this mixture into a frying pan with the olive oil and saute gently for 10 minutes until softened. Allow to cool.
Place the cooled pumpkin mixture into a mixing bowl adding the breadcrumbs, salt, pepper, worcestershire sauce, chicken mince and 1 egg. Mix together with a spoon or your hands until well combined.
Preheat your oven to 180 degrees C and line a baking sheet with baking paper.
Take 1 sheet of the puff pastry and cut it in half. Spoon a line of the chicken mixture over the bottom third of the pastry and roll into a sausage roll. Place onto the baking sheet seam side down. Repeat until you've used all the chicken mixture and all the pastry.
With the remaining egg, crack and whisk into a little bowl and paint the sausage rolls using a pastry brush.
Bake for 20-25 minutes or until golden and crunchy.
Slice each long roll into 4-5 smaller pieces and serve with tomato or barbecue sauce.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.