Chicken and vegie sausage rolls
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How to make Chicken and vegie sausage rolls
Yield = 4Prep time: 0:15
Cook time: 0:25
Total time: 0:40
Ingredients
- 300g chicken mince
- 2 cloves garlic, crushed
- 2 tablespoons hoisin sauce
- 2 sheets frozen puff pastry, thawed
- 2 teaspoons sesame seeds
- 1/2 onion, grated
- 1 carrot, grated
- 1 zucchini, grated
- 1 egg, lightly beaten
Side salad
- 250g pkt coleslaw mix
- 50g snow pea sprouts
- 1/4 cup whole egg mayonnaise
- 1 tablespoon sweet chilli sauce
- 1 tablespoon lime juice
Method
- Step 1 Preheat oven to 200C or 180C fan-forced. Line two baking rays with non-stick baking paper. Place the mince, onion, garlic, carrot, zucchini and hoisin sauce into a large bowl. Season with salt and pepper and use clean hands to thoroughly combine.
- Step 2 On a clean board, cut one pastry sheet in half. Lay 1/4 of the mixture along the centre of each piece and roll pastry over to enclose. Repeat with second pastry sheet. Brush rolls with beaten egg and sprinkle with sesame seeds. Cut each roll in half and place, seam side down, onto the prepared trays. Bake for 25 mins until golden brown.
- Step 3 Side Salad: Combine coleslaw mix, snow pea sprouts, mayonnaise, sweet chilli sauce and lime juice in large bowl. Turn to coat evenly. Serve salad with sausage rolls.
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