This is another twist on an earlier Blogg posted 27th October 2009 "Healthy Sausage Rolls." I served these some time ago at a family gathering and judging by the way they were devoured by the crew I'm sure they enjoyed them. So I'm happy to share the recipe with anyone who may be interested.
- 500 grams chicken mince (Try to get Mt Barker Free Range or mince some of their chicken breasts)
- 2 eggs (1 for mixture and 1 for pastry)
- 1 tbs fish sauce
- 1 medium red onion finely diced
- 1 red chilli finely diced
- 1 medium carrot grated
- 1/2 cup coriander chopped
- 3 cloves garlic minced
- 1/2 cup Panko bread crumbs
- 4 sheets Pampas reduced fat puff pastry
- Cumin seeds for sprinkling on top of sausage rolls
Preheat a fan forced oven to 200C.
Thaw the puff pastry and cut each sheet diagonally in half.
Line a baking sheet with baking paper.
In a large bowl add the chicken mince, one egg, onion, chilli, carrot, garlic, coriander and using your clean hands thoroughly mix the ingredients. Add the bread crumbs to bind the mixture.
Using your hands roll a portion of the sausage mixture to a cigar shape about the size of a bbq sausage and place it on the edge of the ½ sheet of pastry. Brush the opposite edge of the pastry with egg wash and roll the pastry into the sausage roll shape.
Cut the sausage roll into portions. I divide a single roll into 6 portions. (1 full sheet yields 12 portions)
Brush all the tops of the sausage rolls with the remaining egg wash and sprinkle with cumin seeds.
Bake for 20 – 25 minutes until golden brown.
Serve with a sweet or hot chilli sauce dip.
