Chicken and Vegetable Sausage Rolls

 

This recipe follows along the lines of my pastie recipe, and Moroccan sausage rolls. They are quick and easy to make, can be stuffed full of vegetables for the kids, are a tasty and popular entertaining snack, and freeze well for a back up dinner.

I don’t know about you, but after Christmas I am usually a little bit tired. The lead up to Christmas is frantic and driven by a constant round of activities and entertaining to organise. I like to use recipes like this one when I feel the need to simplify, slow things down a little, and get myself ready to jump back into the activities of the new year.

• Makes: 12 pieces
• Serves: 4-6

Ingredients:

• 3 pieces of ready made puff pastry – defrosted
• 300 gram chicken breast – minced
• 1/2 capsicum – diced
• 100 grams pumpkin – diced into small cubes
• 1/2 cup of green beans – sliced
• 1 carrot – peeled and diced into small pieces
• 1 egg – whisked
• 1 tablespoon Hoisin Sauce
• salt and pepper to season
• 1 tablespoon sesame seeds

Steps:

1. Set the oven to 180 degrees to heat and line a baking tray with baking paper, or sprinkle with flour
2. Lay out the pastry sheets on a clean surface
3. To a bowl add all of the ingredients, except the sesame seeds, and mix to combine
4. Divide the mixture to be placed along the edge of each of the pastry sheets
5. Roll each sheet up over the mixture (away from you) to enclose it
6. Sprinkle with the sesame seeds and bake in the oven for 25 – 30 minutes, until golden
7. Remove from the oven a let the rolls sit to cool for 5 minutes then cut each roll into 4 pieces, or to your desired size
8. Serve with a dipping sauce of your choice if desired