Chicken and Vegetable Sausage Rolls are a twist on the normal Sausage Rolls that everyone knows.
Normal Sausage Rolls are delicious – but I think these Chicken and Vegetable Sausage Rolls are so much yummier. When you cook with chicken mince, it really absorbs all the flavours that it is cooked with – and this is also a great way to sneak vegetables into little kids diets.
Chicken and Vegetable Sausage Rolls
8
servings10
minutes25
minutes300
kcal35
minutesSavory, flaky, and loaded with hearty fillings, these chicken and vegetable sausage rolls are a lunchbox hero. Easy to whip up and deeply satisfying—kids and grown-ups alike will reach for seconds.
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Ingredients
500 g Chicken Mince
1 Zucchini
1 Carrot
2 Eggs
1 tsp Curry Powder
2 Puff Pastry sheets
1 Cup Wholemeal Breadcrumbs
1/2 Brown Onion grated
2 tbsp Parsley chopped (optional)
2 tbsp Fresh Spinach chopped finely (optional)
Directions
- Preheat oven to 180 degrees.
- In a bowl mix together all the ingredients except for an egg and the pastry.
- Mix until really well combined.
- Make a line of filling down the middle of the Puff Pastry and roll up.
- Slice the sausage rolls on an angle and use a pastry brush to moisten the tops with the remaining beaten egg.
- Bake for 25 minutes or until golden brown.
- Chicken and Vegetable Sausage Rolls uncooked are suitable to freeze for up to three months.
- Sausage rolls are best eaten hot on the day they are cooked.
Notes
- Sausage rolls are best eaten hot on the day they are cooked.
- Chicken and Vegetable Sausage Rolls uncooked are suitable to freeze for up to three months.
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