Thai Chicken & Vegetable Sausage Rolls
A beautiful subtle flavour that kids will love!
THERMOMIX METHOD
Prep 15 min // Cook 20 min
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.