28 July, 2015
Chicken & Corn Sausage Rolls
Chicken & Corn Sausage Rolls
Makes: 10 large, 20 small or 40 party size sausage rolls
Ingredients:
- 5 sheets frozen puff pastry, defrosted
- 500g chicken mince
- 1 zucchini
- 1/2 leek
- 1 carrot
- 1 portion sweet potato (equal to carrot size)
- 2 eggs
- 420g can creamed corn
- 200g stuffing mix
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
Method:
- Preheat oven to 180 degrees Celsius and line 2 baking trays with baking paper
- Grate the zucchini, carrot and sweet potato and place in a large mixing bowl with the finely diced leek and all other ingredients, except pastry.
- Use damp hands to mix the ingredients well until the chicken mince is well combined and the stuffing mix it evenly through the meaty mixture.
- Divide the meat mixture into 10 even portions
- Slice one sheet of puff pastry evenly down the middle vertically evenly place 1 portion of the meat mixture in a sausage shape down the middle of the pastry half, fold the pastry over to encase the mixture and use the tip of a fork to pierce along the entire join to interlock the two section of pastry together
- Either bake as 1 large sausage roll of cut into halves or eights depending on what size you want the sausage roll to be.
- Complete with the remaining pastry and portions of meat mixture until all prepared.
- Brush the sausage rolls lightly with some milk and bake in the preheated oven for approximately 30 minutes until golden and flaky.
Recipe Notes:
- Store in an airtight container for a maximum of 2 days
- This recipe is freezer friendly to be used within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.