Chicken and vegetable sausage rolls

These delicious savoury snacks are perfect for absolutely any occasion. Whether you’re entertaining a group of people (including fussy kids) or you’re trying something a bit more out-of-the-box for dinner, these sausage rolls are guaranteed to fit the bill!

And thanks to the lighter chicken and veggie filling, this option is much better for you than the heavier traditional version. You can serve these up as small bite-sized rolls to hand out to guests or you can leave them a bit longer to enjoy for dinner alongside some baked chips or even some creamy mashed. Enjoy!

Ingredients

• 1 cup (70g) fresh wholemeal breadcrumbs
• 500g chicken mince
• 1 egg, plus 1 extra lightly beaten egg
• 1 zucchini, finely grated
• 1 carrot, finely grated
• 1/2 onion, grated
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped flat-leaf parsley leaves
• 4 sheets frozen puff pastry, just thawed
• 1 tablespoon sesame seeds

Method

1. Preheat the oven to 200C and line 2 baking sheets with baking paper.
2. Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season.
3. Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting.
4. Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.