You won’t feel guilty eating these yummy, healthier sausage rolls.
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2 tsp olive oil
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1 brown onion, finely chopped
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1 garlic clove, finely chopped
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2 slices (80g) wholemeal bread, torn
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500g chicken tenderloins, chopped
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1/4 cup chopped fresh continental parsley
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2 tbsp chopped fresh chives
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1 (about 120g) zucchini, finely grated
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1 tbsp lemon juice
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1 tsp finely grated lemon rind
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3 sheets frozen reduced-fat puff pastry, partially thawed, halved
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1 egg, lightly whisked
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1 tbsp sesame seeds
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Mixed-herb dipping sauce
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200g reduced-fat natural yoghurt
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2 tbsp chopped fresh continental parsley
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2 tbsp chopped fresh mint
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2 tbsp chopped fresh chives
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1 tbsp lemon juice
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1 garlic clove, peeled
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For the dipping sauce, process all the ingredients in a food processor to combine.
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Heat oil in a frying pan over low heat. Cook onion and garlic, covered, stirring often, for 10 minutes or until soft. Cool.
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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.
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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: Chicken sausage rolls
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