Last week was Harmony Week at work which celebrates cultural diversity in the workplace. We were encouraged on “A Taste of Harmony Day” otherwise known as Friday, to bring in a dish from our cultural background. Easy enough, no? One would think so, however I wanted to make something I could be proud of, something what was easily transportable and something that was either Aussie or Scottish (OK so I was hijacking Studs heritage but it totally doubled my choices so don’t judge me).
The more I thought about it, I realised you can’t really get any more Australian than a good ol’ sausage roll! I have a pretty bad weakness with them actually. I would never really buy them but placed next to me (or even on the other side of the room for that matter), I can never stop at just one….or eight. Something about that little crunchy pillow of meaty flaky goodness makes me lose all sense. All the while trying to remind myself that I am in public and not to double dip!!
I wanted a quick and easy recipe that could also be a little healthy(ish) so decided on the chicken sausage rolls with fresh vegetables and herbs to go in it for good measure. I even bought low fat puff pastry. Ha!!
The end result was something I could be happy to say “ME!!” when someone asked “Who made the sausage rolls?”
1 cup breadcrumbs
500g chicken breast mince
1 zucchini, finely grated
1 carrot, finely grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
Tomato or sweet chilli or sauce, to serve
Preheat the oven to 200°C and line 2 baking sheets with baking paper.
Place crumbs, chicken and unbeaten egg in a food processor and process until resembles paste. Place in a bowl, mix in vegetables and herbs, then season.
Split mixture in to eight ready for rolling.
Place 1 pastry sheet on a floured surface and halve. Spoon a section 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.
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.