Lunch Box Recipe: Chicken Sausage Rolls

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Who doesn’t love a good old sausage roll hey?  Even our meatless versions taste just as amazing and satisfying as the meaty original!

Made with chicken mince and bulked up with grated veggies, this lighter version is perfect for an easy dinner when served with salad, or a delicious sandwich alternative in the school lunch box!

Ingredients

500 grams chicken breast, minced

1 cup wholemeal breadcrumbs

1 tablespoons sage

1 carrot, finely grated

½ cup fresh parsley, finely chopped

1 zucchini, finely grated

4 sheets puff pastry

1 stalk spring onion, very finely chopped

Egg white or milk for cooking.

Method

Mix chicken and bread crumbs together really well. You can use a food processor if needed.

Mix in the finely grated carrot and zucchini, the sage and finely chopped spring onions. Combine really well.

Cut each pastry sheet in half – make a long sausage like shape of the filling down one side of each piece. Roll the pastry over it and onto itself. Press the pastry together to seal it.

Cover in cling wrap, place in a large clip seal bag, label and date and freeze until needed.

To cook: Heat oven to a hot 200’c. Make sure oven is really hot, then remove sausage rolls direct from freezer and place onto an oven tray, removing all plastic. Brush each sausage roll with egg white or milk, reduce heat to 180’c and bake for approx. 30 minutes or until golden and pastry is clearly cooked.

Serve and enjoy!

Great on their own or with a fresh, green salad.

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