HEALTHY CHICKEN AND VEGETABLE SAUSAGE ROLLS
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 Recipe #139946. 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 Recipe #169225, Recipe #333506, Recipe #342256 or Recipe #159722.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 45m
Yield 60 sausage rolls
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 109.2, Fat 7.2, SaturatedFat 1.9, Cholesterol 12.4, Sodium 49.5, Carbohydrate 7.7, Fiber 0.3, Sugar 0.3, Protein 3.2
SUMMER SAUSAGE ROLLS
When the weather is warmer, bring some sunshine flavours into everyone's favourite afternoon tea and picnic snack
Provided by Emma Lewis
Categories Afternoon tea, Starter, Treat
Time 40m
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.
- Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
- Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.
Nutrition Facts : Calories 119 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.38 milligram of sodium
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