Thai Chicken & Vegetable Sausage Rolls

A beautiful subtle flavour that kids will love!

THERMOMIX METHOD

INGREDIENTS

500g chicken mince

4 cloves garlic

1 onion halved

1 handful of coriander

1 carrot roughly chopped

½ red capsicum

Handful of spinach leaves

40g tasty cheese

¼ cup mushrooms chopped

2 long red chillies de-seeded

1 stalk lemon grassed bruised and roughly chopped

1 x 10c piece of ginger

4 sheets puff pastry

1 lightly beaten egg

METHOD

Heat oven to 180 degrees and grease baking trays.
Place cheese in bowl and chop 4sec/sp7 and set aside.
Place onion, garlic, ginger, chillies, lemongrass, coriander in bowl and chop 3 sec/sp6 and scrape down bowl.
Add carrot, capsicum, spinach, mushrooms and chop 5sec/sp6 and scrape down sides.
Add chicken mince and reserved cheese and mix 8sec/sp5 and scrape down sides and repeat if not combined.
Cut each sheet of puff pastry into half lengthways. Place mix into a log shape in middle of pastry and enclose to create a pastry log.
Cut into bite sixe portions, egg wash the pastry with beaten egg (I place sesame seeds on top at this stage so I know which rolls are chicken) and bake for 20 min.

Non-THERMOMIX METHOD

INGREDIENTS

500g chicken mince

4 cloves garlic crushed

1 onion diced finely

1 handful of coriander diced finely

1 carrot grated

½ red capsicum diced

Handful of spinach leaves diced

½ cup tasty cheese grated

¼ cup mushrooms diced

2 long red chillies de-seeded and diced

1 stalk lemon grassed bruised and diced

1 x 10c piece of ginger grated finely

4 sheets puff pastry

1 lightly beaten egg

METHOD

Heat oven to 180 degrees and grease baking trays.
Add all ingredients into a mixing bowl and mix well.
Cut each sheet of puff pastry into half lengthways. Place mix into a log shape in middle of pastry and enclose to create a pastry log.
Cut into bite sixe portions, egg wash the pastry with beaten egg (I place sesame seeds on top at this stage so I know which rolls are chicken) and bake for 20 min.

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