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Chicken sausage rolls

  • 0:10 Prep
  • 0:50 Cook
  • Makes 36


  • 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


  • 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.

Source: taste.com.au


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