Is they don't sit at all well with mini-me's.
But this sneaky recipe is so full of flavour
It'll surely be one both you and they will favour.
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| Photo: Chicken & vegetable sausage rolls. Golden, crispy goodness! |
Ingredients
- 500g chicken mince
- 1 leek (white end - chopped into small pieces)
- 1 zucchini (grated)
- 1 apple (grated)
- 2 cups pumpkin (grated)
- olive oil (to sauté vegetables)
- 2 eggs (1 to baste rolls, 1 for egg wash)
- 1 cup breadcrumbs
- 3 sheets puff pastry - defrost & cut in half
- Salt & pepper (optional)
Method
- Chop up leek into small pieces.
- Grate zucchini, apple, and pumpkin (remove excess liquid).
- Heat up olive oil in a pan.
- Saute leek for approx 10 minutes.
- Add zucchini, apple, and pumpkin and sauté for approx 10 minutes or until all liquid has dried up (beware of soggy pastry).
- Take off heat and leave to cool (there are bacterial issues mixing hot food with cold mince).
- Pre-heat oven to 180 degrees.
- In a bowl, mix vegetable mixture, an egg, and breadcrumbs into mince meat (get in there with your hands!). Add salt & pepper if you want.
- Place mixture down the puff pastry.
- Brush egg wash onto one side of the puff pastry.
- Fold over and make into rolls.
- Place on baking trays - 3 on one tray usually fits well, so only 2 baking trays are needed.
- Brush the top of the rolls with the egg wash (optional: add sesame seeds).
- Bake for 30 minutes at 180 degrees.
- Take out and place on cooling racks for crispy bottoms.
Enjoy with a generous squeeze of tomato sauce!
