Chicken & Eggplant Sausage Rolls
2014-06-10
- Yield : 24
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
Chicken & Eggplant Sausage Rolls
The Thermomix version of our Chicken & Eggplant Sausage Rolls is featured in the Thermomix eBook.
Sausage rolls, when made the right way, are an easy little snack or meal that can be packed full of veggies. The pastry fools everyone!
Nutrition Note: Choose lean meats for your homemade sausage rolls and pack them full of nutritious veggies for a tasty and healthier alternative.
Join us on Facebook for other foodie bits and pieces.Ingredients
- 3 spring onions, trimmed and finely chopped
- 2 baby eggplant, finely grated
- 1 zucchini, finely grated
- 1 carrot, finely grated
- ½ bunch flat leaf parsley, finely chopped
- 1 tsp thyme leaves, finely chopped
- 40g dry breadcrumbs
- pepper to taste
- 500g minced lean chicken
- 3 sheets frozen puff pastry, thawed, halved
- 1 egg, lightly beaten
- 1 tbsp sesame seeds
Method
Step 1
Preheat the oven to 200°C and line a baking tray with baking paper. -
Step 2
Place the spring onions, eggplant, zucchini, carrot, parsley and thyme in a large bowl and mix to combine. Add the breadcrumbs, pepper and chicken mince and mix to combine. -
Step 3
Place one sixth of the mixture onto a long edge of one of the pastry strips. Mould the mixture well, to form a long sausage. Brush the edges of the pastry with water and fold over to form a long roll. -
Step 4
Cut each roll into four pieces. Repeat with the remaining mixture and pastry. -
Step 5
Place the rolls onto a baking tray, brush with the beaten egg and sprinkle with the sesame seeds. Bake for 25-30 minutes or until golden brown. -
Recipe Comments
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posted by Sarah on June 12, 2014
These sound yum and packed full of veggies.
How would I freeze them? Before or after cooking?
posted by Kylie on June 15, 2014
Hi – I live overseas so cant get your magazine. I have a thermomix and would love the thermomix version of this recipe. Is there anywhere I can get it from? Thanks!!
posted by Jess on June 15, 2014
Hi Kylie,
The Thermomix version is currently only available in the Winter Warmers issue of our magazine however over time we will be publishing a selection of Thermomix recipes on our website. Sorry for any inconvenience. Jx
posted by Felicity on June 16, 2014
Tried these the other day. The eggplant just kind of turned to a smooshy mess when I grated it, perhaps my blunt old grater? Was also unsure as to whether or not to leave the skin on the eggplant (haven’t ever cooked with eggplants before). I should have squeezed the liquid out of the eggplant as they released quiet a bit of liquid while cooking which made the bottom of the rolls go soggy. I also left out the zucchini as didn’t have one in my fridge at the time. End result though was a pretty tasty sausage roll that everyone quiet enjoyed!
posted by Jo on June 23, 2014
I’m also interested to know about freezing options for this recipe 🙂
posted by Jess on June 23, 2014
Hi Jo,
I find freezing the sausage rolls just before the baking step is best. Simply defrost them in the fridge overnight and cook in the oven the next day. The pastry will be lovely and cripsy 🙂 Enjoy, jx
(you can freeze them after you have cooked them too but may not be as crispy when reheating and the filling may become dry)
posted by Tiffany on July 6, 2014
I made these but they came out rather tasteless? The looked great but boring & my little ones wouldn’t eat them, so not sure if I did something wrong? Might try again with beef mince…
posted by Helena on July 7, 2014
I made these yesterday and they turned out great! I found them to be full of flavour and my little girl loved it.
Also they were really easy to make.
posted by Mel on July 8, 2014
These are so delicious! I didn’t have any eggplant so added a little extra carrot and chopped baby spinach. I also added a tiny pinch of salt to the mixture as my little one is a bit older. Great recipe and easy to make!
posted by Jess on July 15, 2014
Thank you Mel, glad they were a hit! Jx
posted by Michelle on July 23, 2014
I made these this way then with pork mince and instead of eggplant used grated fennel. Both plates were left empty.
posted by Elissa on August 1, 2014
I too made this with Pork (picked up the wrong mince in the supermarket). They were delicious and a hit all round! I froze half the batch after baking and re-heated in the microwave – obviously not as crispy in the microwave but still enjoyed by the whole fam bam!
posted by Elizabeth on August 2, 2014
I made these and my 11 month old loved them. We ate them for dinner too. I would like to try them with beef mince.
posted by Katherine on October 22, 2014
Hi – can I make these the night before but then cook them the next morning?
posted by Bri on October 28, 2014
Hi ~ is there a substitute for the pastry? Just not keen to give that to my little one yet..
posted by Su O'Grady on November 9, 2014
try cutting crust from bread, rolling out so its a bit flatter then using filling in this instead of pastry. brush with egg or melted butter for a crown crispy fiinsh
posted by katharine on January 7, 2015
these were easy to make and look delicious however mine had heaps of liquid which came out during cooking. when they were done they were a soggy mess on the bottom, so I flipped them over on new baking paper and put them back into the oven. any way to avoid the sogginess?
posted by Louisa on February 25, 2015
Hi, Just wanted to say that I adjusted this recipe to make it for my kids last night and they inhaled it! My son, who fights with me at EVERY meal just sat down, ate them all up and asked for seconds!! I was lost for words!
Also, I went to buy a copy of the magazine so I could have used your thermie recipe but there’s no digital version…just food for thought as I would totally have bought the digital version but didn’t get the paper one because I needed the recipe straight away. I am still thinking about getting it but was wondering if you could tell me if the magazine mostly have thermie or regular recipes in it please? Thanks!
posted by Allie on March 13, 2015
The magazines are mainly traditional recipes. Some of the magazines have a Thermomix section. Ax
posted by Maree on March 18, 2015
I made these today for my 16 month old son and he LOVED them. He is a fussy eater, but he devoured these. I used a food processor to blitz the mince a bit more so it had a smoother texture. Thanks again, love the website and the magazine.
posted by Kaz on April 28, 2015
Made these for my son, used mushrooms instead of eggplant (didn’t have any!), worked well!
Ok, so my 11mo didn’t like them, but DH and the rest of the family did! (and are taking the leftovers to work!)
thanks!
posted by Vika on December 3, 2015
Absolutely love it! I followed recipe 90% 🙂 i had big egg plant so used half and had half of medium zucchini. Also peeled egg plant. I only regret not adding pepper and salt to half of the mince for my hubby and i. Kids loved it though so did we just needed a little salt and pepper. Also they were not soggy!
Great stuff thx!