Easy chicken n veg sausage rolls
1 cup wholemeal breadcrumbs
500g mince (chicken or beef)
2 eggs – 1 for mixture plus 1 lightly beaten for brushing on pastry
1 zucchini, finely grated
1 carrot, finely grated
1/2 onion, grated (optional)
4 sheets frozen puff pastry, just thawed
Tomato or sweet chilli or sauce, to serve
Preheat the oven to 200°C and line 2 baking sheets with baking paper.
Put all filling ingredients into a large bowl (not including pastry and second egg). Combine well.
Place 1 pastry sheet on a floured surface and fold in half. Spoon approx 3 tablespoons of mixture lengthways along the end of the pastry.
Roll along until your pastry looks like a log.
Repeat with remaining pastry sheets.
Cut rolls into desired lengths and make two small incisions into each roll to prevent splitting. This lets the inside heat out which causes the pastry to split otherwise.
Place on baking sheets, cover and chill for 30 minutes.
Brush with beaten egg.
Bake for 25-30 minutes or until the rolls are lightly browned and cooked through. Serve with sauce on the side.
Best served warm but can also be eaten cold and will keep in the fridge for a week or freeze.
These can be varied depending on the flavours your family like.
I generally use beef mince and by grating the carrot and zucchini finely they are disguised and little ones don’t and can’t pick it out 🙂 extra unknown vege yippee! 🙂