Prep 15 mins
Cook 30 mins
This is one of several recipes in the October 2005 issue of the Australian magazine ‘Delicious’ in an article featuring food that children will find delicious and which is therefore ideal for serving at children’s parties. I have also posted Open Roast Pumpkin & Feta Pies. And if you're looking for other tasty variations on sausage rolls, many of which will also appeal to children, you may like to try my Huey's Lamb Sausage Rolls, Chicken and Ricotta Sausage Rolls, Pork and Cranberry Sausage Rolls or Sausage Rolls.
- 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 seeds
- tomatoes or sweet chili sauce, to serve
- 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.
- 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.
- Place the rolls onto baking sheets and chill for 30 minutes, brush with the beaten egg and sprinkle with the sesame seeds.
- Bake for 25-30 minutes until the rolls are lightly browned and cooked through.
- Serve with sauce on the side.
We just loved this, I halved the recipe and got 24 mini sausage rolls which were just a right size, I had mine with sweet chilli sauce, the DS with tomatoe and the DM as is - I ended up with 6 left over which the DM as claimed for lunch. I baked these at 200C fan forced for 5 minutes and then 20 minutes at 180C but would up this by 5 to 10 degreese to give a slighly more crispier effect and will grease the baking tray better. Thank you bluemoon downunder and a change for me NOT made for a tag game.
A lovely light sausage roll.I managed to forget to include the chopped herbs (two neat little piles left on my chopping board-oops!!),which I think would have lifted the flavouring a little,but they were still tasty.I loved the carrot and the zucchini,and it's a great way of sneaking veggies in,if you have picky eaters,or just for getting in a bit extra!! I feel a little mean in giving this four stars,but I have to make a distinction between this and another of BlueMoon's recipes (Sausage Rolls),which I personally think is just simply fabulous,and has the edge on this recipe.Thanks for another great sausage roll recipe BlueMoon! Made for Gimme Five.
Awesome sausage rolls. My family loved these. I put more parsley instead of the cilantro. I did add 2 tbsp of sweet chili sauce, 1 tsp season salt and 1/2 tsp pepper to the meat mixture. I rolled the puff pastry into a 12x14 piece and used a pipping bag(no nozzle) to pipe the meat mixture into a line and then fold the pastry over and brush it with egg wash, then measured 2 inches cutting with a pizza wheel. I do think they need the 30 minutes in the fridge. I baked them on parchment paper and at 400 degrees mine were done in 20 minutes. My family comments were that they were less greasy tasting than if using pork and the veggies were a nice addition. Thanks so much for sharing this recipe, its one I will be making again.