Healthy Chicken And Vegetable Sausage Rolls Recipes

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HEALTHY CHICKEN AND VEGETABLE SAUSAGE ROLLS



Healthy Chicken and Vegetable Sausage Rolls image

This is one of several recipes in the October 2005 issue of the Australian magazine 'Delicious' in an article featuring food that children will find delicious and which is therefore ideal for serving at children's parties. I have also posted Recipe #139946. And if you're looking for other tasty variations on sausage rolls, many of which will also appeal to children, you may like to try my Recipe #169225, Recipe #333506, Recipe #342256 or Recipe #159722.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 45m

Yield 60 sausage rolls

Number Of Ingredients 13

1 cup fresh whole wheat breadcrumbs
500 g chicken breasts, minced
1 egg, lightly beaten egg
1 extra lightly beaten egg
salt, to taste
1 zucchini, finely grated
1 carrot, finely grated
1/2 onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat leaf parsley
4 sheets frozen puff pastry
1 tablespoon sesame seeds
tomatoes or sweet chili sauce, to serve

Steps:

  • Process the crumbs, chicken and unbeaten egg in a food processor until well combined, place in a bowl, mix well with vegetables and herbs, then season to taste.
  • Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along the centre of each piece, fold 1 edge of the pastry over and tuck in beside the filling, then fold over the other side to make a roll, pressing down lightly to seal. Repeat with the remaining pastry and filling, cut the rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting.
  • Place the rolls onto baking sheets and chill for 30 minutes, brush with the beaten egg and sprinkle with the sesame seeds.
  • Bake for 25-30 minutes until the rolls are lightly browned and cooked through.
  • Serve with sauce on the side.

Nutrition Facts : Calories 109.2, Fat 7.2, SaturatedFat 1.9, Cholesterol 12.4, Sodium 49.5, Carbohydrate 7.7, Fiber 0.3, Sugar 0.3, Protein 3.2

SUMMER SAUSAGE ROLLS



Summer sausage rolls image

When the weather is warmer, bring some sunshine flavours into everyone's favourite afternoon tea and picnic snack

Provided by Emma Lewis

Categories     Afternoon tea, Starter, Treat

Time 40m

Yield Makes 20 rolls

Number Of Ingredients 9

2 large skinless chicken breasts
1 garlic clove, crushed
3 rashers streaky bacon, thinly sliced
4 sundried tomatoes, chopped
handful basil leaves, chopped
375g/13oz pack ready-rolled puff pastry
flour, for dusting
1 egg yolk, beaten
25g sesame seeds

Steps:

  • Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.
  • Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
  • Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.

Nutrition Facts : Calories 119 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.38 milligram of sodium

CHICKEN AND RICOTTA SAUSAGE ROLLS



Chicken and Ricotta Sausage Rolls image

I haven't made these yet but I was keen to post this recipe as soon as I spotted it in the current issue of the Australian magazine 'New Idea' because I love Fergusson Plarre's (naughty but delicious) spinach and ricotta rolls and this recipe could so very easily be adapted to include spinach by perhaps halving the chicken mince and adding some spinach in its place. Anyway, I'm looking forward to experimenting with the recipe and was keen to post it here where I can find it! The lemon mayonnaise also sounds very tasty! If you're not keen on citrus flavours, feel free to serve with your own choice of sauce or dip. These would, I think taste good with Tzatziki. This recipe featured as part of an easy-to-prepare Melbourne Cup lunch menu. To the best of my knowledge, Melbourne is the only city in the world to have a holiday for a horse race, the first Tuesday in November. And what better place than Zaar to test the truth or otherwise of that statement! And to answer --Nimz--'s query as to why these are called "sausage rolls", I'd say that the term "sausage roll" has become a generic term for anything resembling a sausage roll in appearance. I have two other sausage-less "sausage rolls" posted on Zaar: Recipe #169225 and Recipe #139699.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 1h5m

Yield 24 chicken and ricotta sausage rolls, 12 serving(s)

Number Of Ingredients 16

400 g ground chicken
200 g smooth ricotta cheese
3/4 cup fresh breadcrumb
2 garlic cloves, finely minced or 1/2 teaspoon mccormick garlic season-all seasoning
1/3 cup fresh basil, chopped
2 tablespoons fresh chives, chopped
salt, to taste (if not using the 1/2 teaspoon McCormick Garlic Season-All seasoning)
fresh ground pepper, to taste (if not using the 1/2 teaspoon McCormick Garlic Season-All seasoning)
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1/2 teaspoon poppy seed
1/2 cup whole egg mayonnaise
2 teaspoons lemon zest, grated
1 tablespoon lemon juice
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Place chicken, ricotta, breadcrumbs, garlic, herbs and seasoning in a mixing bowl and use your hands to mix it until all the ingredients are well-combined.
  • Divide the mixture into four portions.
  • Cut the pastry sheets in half lengthways and place a quarter of the chicken mixture lengthways down each of the long sides of each of the pastry halves; roll up the pastry to enclose the filling and place the four pastry rolls, seam-side down, on a chopping board; brush the pastry with egg and sprinkle with poppy seeds.
  • Cut each pastry roll into six individual chicken and ricotta sausage rolls and arrange them on an oven tray lined with baking paper.
  • Cook the chicken and ricotta sausage rolls in a hot oven (200°C) for about 35 minutes, or until the pastry is lightly browned and crisp.
  • To make the lemon mayonnaise, combine all the ingredients in a medium bowl.
  • Serve the chicken and ricotta sausage rolls warm or cold with the lemon mayonnaise.

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