Vegetable and chicken sausage rolls

If you have fussy kids (or a fussy adult) in your life, then this recipe can trick even the pickiest of eaters! There are more vegetables than meat in this sausage roll, and the trick to hiding the veggies is to chop them very finely so they can’t be picked out, but not to puree or squish the veggies, or it will make the sausage rolls soggy.

The veg are perfectly chopped using a really cool product from Philips called the Pro Mix Opti Chop. Essentially it chops, and as soon as the veg is small it falls through a honeycomb shaped attachment where it is held in storage un1. til all veg is chopped, so it doesn’t get squashed like you would normally get in a food processor (it’s the only machine we’ve seen that does this… pretty cool!)

It’s also important to have really light flaky pastry… so they are best cooked from cold to get the best flaky pastry. We’ve also baked the rolls in an Air Fryer – the circulating air means that the pastry is cooked evenly all over – most ovens tend to burn on top and have soggy pastry underneath.

The best thing about this recipe is that you make LOADS, and they keep brilliantly in the freezer. So it’s great to get the kids involved in some ”arts and crafts” in the kitchen, then have the rolls on hand to cook up for afternoon tea or anytime you want a snack. Remember to store in an airtight container in the freezer to avoid freezer burn – we picked up some great ones from Howards Storage World

Watch us teach Simon and his kids this recipe on Kitchen Rescue on TenPlay

 

Vegetable and chicken sausage rolls

Servesmake 48

Cooked in45 minutes

Difficultyeasy

Ingredients

•8 sheets best quality butter puff pastry

For the filling:
•1kg veggies of your choice (we used onion, garlic, carrot, celery, and kale)
•1 bunch flat leaf parsley
•4 eggs
•1kg chicken mince
•1.25 cups wholemeal breadcrumbs
•0.25 cups ground LSA
•1 Tbsp Hoyts Veggy stock powder
•Maldon salt, to taste

To Top:
•1 egg
•4 Tbsp Hoyts Poppy Seeds

Sauce:
•300ml pot set yoghurt, unflavoured
•300ml tomato sauce

Method

1. Place all veggies and parsley in the Philips hand blender with Opti Chop attachment and chop, in batches until very fine.
2. In a large bowl, mix chopped veggies, eggs, chicken mince, wholemeal breadcrumbs, ground LSA, veggy stock powder and salt until well combined (don’t be scared to use your hands!)
3. Defrost pastry. Cut each square in half, so you get 2 rectangles. Divide filling into 16 even portions.
4. Whisk 1 egg in a small bowl with 1.5 Tbsp water. Place poppyseeds on a dinner plate.
5. Take each portion of filling and make a sausage shape along centre of a rectangle of pastry. Use a pastry brush to brush some egg mix onto one long edge. Fold over the edges, to wrap the sausage rolls, then place seam side down and brush top with egg wash.
6. Use a knife to cut each long roll into 3 medium rolls. Dip the top into the poppyseeds, which should stick to the egg wash.
7. Repeat for remaining pastry and filling.
8. Set Philips Air Fryer to 200C. Place sausage rolls on 2 levels, including the basket and tray. Make sure there is enough space between the sausage rolls to allow air to flow.
9. Bake for 10-12 minutes or until golden and puffed. Or freeze for later use.
10. To serve, make a sauce by simply mixing yoghurt and tomato sauce.

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