Chicken sausage rolls

Cooking Child Chicken sausage rolls

You wont feel guilty eating these yummy, healthier sausage rolls.

Lables: Low kilojoule Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. For the dipping sauce, process all the ingredients in a food processor to combine.
  2. Heat oil in a frying pan over low heat. Cook onion and garlic, covered, stirring often, for 10 minutes or until soft. Cool.
  3. Process the bread into crumbs. Transfer to a bowl. Process the chicken until a mince consistency forms. Add the chicken, onion mixture, herbs, zucchini, lemon juice and rind to breadcrumbs. Season. Mix to combine.
  4. Preheat oven to 220°C/200°C fan forced. Place one-sixth of chicken mixture along centre of each pastry piece. Brush edges with water. Fold over filling, pressing to seal. Turn over, seam-side down. Brush with egg. Top with sesame seeds. Cut each into 6 pieces. Place on lined trays. Bake for 25 minutes or until cooked. Serve with the dipping sauce.

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2 tsp olive oil
1 brown onion, finely chopped
1 garlic clove, finely chopped
2 slices wholemeal bread, torn
500g chicken tenderloins, chopped
1/4 cup chopped fresh continental parsley
2 tbs chopped fresh chives
1 zucchini, finely grated
1 tbs lemon juice
1 tsp finely grated lemon rind
3 sheets frozen reduced-fat puff pastry, partially thawed, halved
1 egg, lightly whisked
1 tbs sesame seeds
200g reduced-fat natural yoghurt
2 tbs chopped fresh continental parsley
2 tbs chopped fresh mint
2 tbs chopped fresh chives
1 tbs lemon juice
1 garlic clove, peeled

Adv

Autors
Preparation time
10
Cooking time
50
Difficulty
Medium
Serves
people
Method
Baking
Category
Child
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