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Healthy Chicken and Vegetable Sausage Rolls
Time: 45 mins
Ingredients
- 1 cup fresh whole wheat breadcrumbs
- 500 g chicken breasts, minced
- 1 egg, lightly beaten egg
- 1 extra lightly beaten egg
- salt, to taste
- 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
- 4 sheets frozen puff pastry
- 1 tablespoon sesame seed
- tomatoes or sweet chili sauce, to serve
Directions
- 1 Process the crumbs, chicken and unbeaten egg in a food processor until well combined, place in a bowl, mix well with vegetables and herbs, then season to taste.
- 2 Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along the centre of each piece, fold 1 edge of the pastry over and tuck in beside the filling, then fold over the other side to make a roll, pressing down lightly to seal. Repeat with the remaining pastry and filling, cut the rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting.
- 3 Place the rolls onto baking sheets and chill for 30 minutes, brush with the beaten egg and sprinkle with the sesame seeds.
- 4 Bake for 25-30 minutes until the rolls are lightly browned and cooked through.
- 5 Serve with sauce on the side.
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