Chicken Sausage Rolls

LUNCH AND DINNER
Written By Rachel Saunders
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Makes 32. Ready in 40 minutes.

Ingredients

  • 500g chicken mince

  • 2 eggs

  • 1 zucchini

  • 1 carrot

  • ½ cup LSA

  • 2 teaspoons parsley

  • 4 sheets puff pastry

  • 2 tablespoons milk

  • Salt and pepper to taste

  • Chilli and paprika to taste


Method

1. Preheat oven to 180 degrees. Line two baking trays with baking paper. Thaw puff pastry.

2. Grate zucchini and carrot in a large bowl.

3. Add to the bowl and combine mince, eggs, LSA and parsley. Season with salt, pepper, chilli and paprika as desired.

4. Lay a sheet of thawed pastry on a flat surface and cut in half. Spoon 1/8 of the mixture down the middle of each pastry half, shaping the mince mixture into a long sausage shape.

5. Roll the pastry to enclose the mixture and brush the top with milk. Cut into four and place on the baking tray.

6. Repeat until all of the mixture is rolled and placed on the trays.

7. Place in the oven and cook for approx. 30 minutes.

 Notes

  • Chicken mince can be swapped for sausage or plant based mince.

  • For extra vegetables, try grating broccoli or cauliflower.

  • Freezer friendly, just defrost and reheat when you want them.

NUTRITION per sausage roll

Calories: 115 (Kilojoules: 482)

Protein: 6g

Fat: 6.5g

Saturated Fat: 3g

Carbs: 7.5g

Fibre: 1.3g

Rachel Saunders
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