Chicken & Leek Sausage Rolls
This easy recipe for Chicken & Leek Sausage Rolls is a tasty take on the Kiwi classic! Just fry, mix, roll, bake, and eat!
Ingredients
- 1 tablespoons olive oil
- 2 leeks, well washed, sliced
- 500 grams lean chicken mince
- 1 carrot, grated
- 2 tablespoons chives, chopped
- 2 sheets frozen reduced-fat puff pastry, thawed
- 1 egg, lightly beaten
- 1 teaspoons poppy seeds
- 1 cup tomato sauce
- 1 tablespoons olive oil
- 2 leeks, well washed, sliced
- 500 grams lean chicken mince
- 1 carrot, grated
- 2 tablespoons chives, chopped
- 2 sheets frozen reduced-fat puff pastry, thawed
- 1 egg, lightly beaten
- 1 teaspoons poppy seeds
- 1 cup tomato sauce
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.
- Step 2 of 5Heat oil in a large frying pan on medium. Cook leeks, stirring for 4-5 minutes, until soft but not browned. Transfer to a bowl. Cool.
- Step 3 of 5Add chicken mince, carrot and chives to the leeks and use hands to mix well. Cut pastry sheets in half. Divide mince mixture into four equal portions.
- Step 4 of 5Using wet hands, roll one portion of mince mixture into a long sausage shape. Place sausage on one piece of pastry, about 3cm from one long edge. Brush edge of pastry with water. Fold pastry over and press the edge to seal. Place the roll seam side down and cut into five pieces. Place on a prepared tray. Repeat with remaining mince mixture and pastry.
- Step 5 of 5Brush each sausage roll lightly with the beaten egg and sprinkle over poppy seeds. Bake for 30-35 minutes, until puffed and golden. Serve sausage rolls with tomato sauce.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.
- Step 2 of 5Heat oil in a large frying pan on medium. Cook leeks, stirring for 4-5 minutes, until soft but not browned. Transfer to a bowl. Cool.
- Step 3 of 5Add chicken mince, carrot and chives to the leeks and use hands to mix well. Cut pastry sheets in half. Divide mince mixture into four equal portions.
- Step 4 of 5Using wet hands, roll one portion of mince mixture into a long sausage shape. Place sausage on one piece of pastry, about 3cm from one long edge. Brush edge of pastry with water. Fold pastry over and press the edge to seal. Place the roll seam side down and cut into five pieces. Place on a prepared tray. Repeat with remaining mince mixture and pastry.
- Step 5 of 5Brush each sausage roll lightly with the beaten egg and sprinkle over poppy seeds. Bake for 30-35 minutes, until puffed and golden. Serve sausage rolls with tomato sauce.
Nutrition per serving
772 Kilojoules
Protein14 grams
Fat7 grams
Carbs16 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.
- Step 2 of 5Heat oil in a large frying pan on medium. Cook leeks, stirring for 4-5 minutes, until soft but not browned. Transfer to a bowl. Cool.
- Step 3 of 5Add chicken mince, carrot and chives to the leeks and use hands to mix well. Cut pastry sheets in half. Divide mince mixture into four equal portions.
- Step 4 of 5Using wet hands, roll one portion of mince mixture into a long sausage shape. Place sausage on one piece of pastry, about 3cm from one long edge. Brush edge of pastry with water. Fold pastry over and press the edge to seal. Place the roll seam side down and cut into five pieces. Place on a prepared tray. Repeat with remaining mince mixture and pastry.
- Step 5 of 5Brush each sausage roll lightly with the beaten egg and sprinkle over poppy seeds. Bake for 30-35 minutes, until puffed and golden. Serve sausage rolls with tomato sauce.