These sausage rolls were a surprise winner at home. Wal and the sprogs really LOVED them.
I was tired and in need of a quick filling meal and didn’t have any brilliant ideas springing to mind. So I went to my ‘inspiration folder’ where I keep notes and recipes gathered from friends, magazines, newspapers and any other source that grabs my attention. In there I found the perfect inspiration to match my energy levels and the contents of my pantry.
This recipe is adapted from Australian Good Food, July 2010, p129.
- 1 T butter
- 1 large leek, finely sliced
- 1/2 sm red onion, finely diced
- 500g chicken mince
- 2 sm carrots, grated
- 1/3 red capsicum,finely chopped
- 2 T tomato sauce
- 1/2 t dried basil
- 3 sheets puff pastry, thawed
- 1 egg
- 1 T poppy seeds
Line 3 pastry trays, and preheat oven to 180C. Lightly saute leek in the butter, set aside in large bowl. Add mince, onion, carrots, capsicum, tomato sauce and basil to bowl and mix well.
Cut pastry sheets in half. Divide chicken mixture into 6 portions. Spread a portion along the length of a cut sheet of pastry to create the sausage. Fold pastry over the mince and press the pastry together to seal. Cut the pastry roll into three equal portions and place on baking tray. Repeat with remaining mince mixture and pastry.
Baste each sausage roll with the egg, and sprinkle with poppy seeds.
Cook for 30-35 minutes, until puffed and golden.
I served the sausage rolls for dinner with salad and vegetables on the side, but they could also be used for appetisers. If planning to do so, I would cut each pastry roll into 4 pieces rather than 3.