I found the original recipe in a book called Moroccan Food by R&R Publications Marketing Pty Ltd. The main changes I have made is in the quantity of spices I have used. I always find with any mince dish, you need to add in a much greater quantity of spice to get a nice flavour throughout. Without exception, these “Chicken Sausage Rolls” as I often refer to them as are a big hit with everyone. They are great to serve as part of a menu or just as a dish for a party or large gathering.
Hints & Tips
- This is one of those recipes where you can increase the quantities to make more. I often make double the quantity, well in advance of the dinner party and freeze them flat in freezer bags. To serve, preheat the oven to 180 degrees Celsius, take from the freezer onto a baking tray lined with baking parchment. Brush with milk and cook for 25-30 minutes. Serve as is or with a sauce of your choice.
- Sometimes when you grate zuchini and carrot, they turn out to contain liquid. if this occurs, squeeze the grated zuchini or carrot in an absorbent paper towel to remove. If you forget to do this, you will find that that mixture is a bit too wet. All you have to do is add in breadcrumbs and mix well to achieve a drier consistency.
- SF
- Category: Baking & Roasting, Chicken, Entree, Sugar Free, Vegetables
Ingredients
- 1 tablespoon Milk
- 2 Sheets Puff Pastry - Thawed
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Salt - can use less
- 2 Egg Yolks
- 1 Medium Zuchini - Grated
- 1 Medium Carrot - Grated
- 3 tablespoons Moroccan Spice Mix - be generous
- 500 grams Chicken Mince (Chicken Thigh Mince works best)
- 1 Medium Brown Onion, Finely Diced
- 2 tablespoons Olive Oil
- Breadcrumbs
Instructions
- If cooking immediately, preheat over to 200 degrees Celsius and line an oven tray with baking paper.
- Heat olive oil in a small frying pan over medium-high heat. Add the onion and cook, stirring often, until the onion is soft and has turned golden brown.
- Add in the Moroccan Spice and stir fry for 1-2 minutes to release the aromas. Remove and set aside.
- Combine chicken, carrot, zucchini and egg yolks in a bowl. Add the onion mixture, salt and pepper. Mix thoroughly. If the mixture is too wet, keep adding breadcrumbs and mix well until it is of a drier consistency.
- Cut each pastry sheet in half. Divide chicken mixture evenly between each sheet of pastry, forming a long, thick sausage down the middle of each piece.
- Brush one edge of each pastry with milk and fold the pastry over to totally enclose the filling.
- Trim ends of any excess pastry, then cut each roll into small pieces. Prick the tops with a fork.
- * At this stage, the sausage rolls can be frozen and used at a later stage.
- Place the rolls on a prepared oven tray and brush with milk. Bake for 20-25 minutes or until the pastry is golden brown.
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