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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