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Homemade Chicken and Veggie Sausage Rolls

These Chicken and Vegetable Sausage Rolls are a lighter twist on the bakery classic, packed with lean chicken, grated potato and plenty of hidden vegetables.
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Prep Time:45 minutes
Cook Time:30 minutes
Course: Snack
Cuisine: australian
Keyword: Aussie sausage roll, chicken sausage roll, homemade sausage roll, veggie loaded sausage roll
Servings: 12 regular size sausage rolls

Ingredients

  • 500 grams chicken mince
  • 200 grams potato’s peeled, grated and liquid squeezed out
  • 1 large zucchini grated and liquid squeezed out (around 180g)
  • 2 large medium carrots grated and liquid squeezed out (around 150g)
  • 1 celery stalk, very finely diced
  • 100 grams baby spinach, finely chopped
  • 40 grams panko breadcrumbs
  • 2 large eggs
  • 1 1/2 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp chopped parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp worcestershire sauce
  • 2 sheets all butter puff pastry
  • 1 egg for brushing top of pastry

Instructions

  1. Preheat the oven to 200°C fan (220°C conventional).
  2. Grate the potato, carrot and zucchini, then wrap in a clean tea towel and squeeze out as much liquid as possible. This is the key to avoiding soggy sausage rolls.
  3. Mix the chicken mince, potato, zucchini, carrot, celery, spinach, breadcrumbs, egg, mustard, herbs, spices, parsley and seasonings until just combined.
  4. Divide the mixture into four even portions and shape into logs.Cut each pastry sheet in half.
  5. Place a log along one long edge, brush the opposite edge with egg wash, roll up tightly and seal.
  6. Cut each log into three pieces, brush with egg wash and bake for 30–35 minutes, until the pastry is crisp and golden and the filling reaches 75°C.