Healthy Chicken And Vegetable Sausage Rolls Recipes

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HEALTHY CHICKEN AND VEGETABLE SAUSAGE ROLLS



Healthy Chicken and Vegetable Sausage Rolls image

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

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

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

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