Chicken & Eggplant Sausage Rolls2014-06-10
- 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 section of our Winter Warmers magazine. It’s on sale now in all good newsagents – search for your local stockist here.
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.
You can read more about the current and back issues of our magazines and buy them online here:Join us on Facebook for other foodie bits and pieces.
- 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
Preheat the oven to 200°C and line a baking tray with baking paper. -
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. -
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. -
Cut each roll into four pieces. Repeat with the remaining mixture and pastry. -
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. -
Average Member Rating
(5 / 5)
5 people rated this recipe