Chicken Sausage Rolls

Chicken Sausage Rolls

Ingredients

  •  2 tsp olive oil
  •  1 brown onion, finely chopped
  •  1 garlic clove, finely chopped
  •  2 slices (80g) wholemeal bread, torn
  •  500g chicken tenderloins, chopped
  •  1/4 cup chopped fresh continental parsley
  •  2 tbs chopped fresh chives
  •  1 (about 120g) 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

Mixed-herb dipping sauce

  •  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

 

Process

Step 1

For the dipping sauce, process all the ingredients in a food processor to combine.

Step 2

Heat oil in a frying pan over low heat. Cook onion and garlic, covered, stirring often, for 10 minutes or until soft. Cool.

Step 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.

Step 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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