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Chicken and vegie sausage rolls
Chicken and vegie sausage rolls
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Chicken and veggie sausage roll with a side of zesty Asian salad for a modern twist on a classic favorite.
Ingredients:
  • 300g chicken mince
  • 2 cloves garlic, crushed
  • 43.20 gm hoisin sauce
  • 2 sheets frozen puff pastry, thawed
  • 6.00 gm sesame seeds
  • 1/2 onion, grated
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 egg, lightly beaten
  • 250g pkt coleslaw mix
  • 50g snow pea sprouts
  • 61.88 gm whole egg mayonnaise
  • 22.00 gm sweet chilli sauce
  • 21.00 gm lime juice
Instructions:
  • 1. Preheat your oven to 200C or 180C for fan-forced. Line two baking trays with non-stick baking paper. 2. In a large bowl, combine the mince, onion, garlic, carrot, zucchini, and hoisin sauce. 3. Season the mixture with salt and pepper, then use your hands to thoroughly mix everything.
  • Take a pastry sheet and cut it in half. Spread 1/4 of the mixture down the center of each half, then roll the pastry over to seal. Do the same with the second pastry sheet. Brush the rolls with beaten egg, sprinkle sesame seeds, cut each roll in half, and place them seam side down on trays. Bake for 25 minutes until golden brown.
  • In a large bowl, mix coleslaw mix, snow pea sprouts, mayonnaise, sweet chilli sauce, and lime juice until evenly coated. Serve salad with sausage rolls.

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