These sausage rolls use chicken rather than the more traditional pork mince. They also contain 4 vegetables and hidden lentils, all wrapped up inside flaking puff pastry. So simple to make, you will wonder why you ever bought them!
The boys are back at school this week so things are getting back to normal. Sort of! But over the holidays Mr 5 had his birthday party. We had a black and white theme as he is panda crazy. We had panda cupcakes, pin the nose on the panda and a panda birthday cake that he adored “It is the perfect panda cake Mummy.” Such a beautiful boy. If you follow me on Instagram you might have seen the panda cake 😳 Cake decorating is not my forte!
For once I didn’t vastly over cater! We had a few plates of sandwiches, a mixed meat platter, a big bowl of hot chips, some fresh ricotta and homemade bread (for the grown ups) and a plate full of sausage rolls. I should have made more sausage rolls!!! I underestimated how many the kids would eat!!!! I made double the recipe below and they vanished within minutes!
The thing I love most about these sausage rolls is the number of veg in them. Onion, carrot, zucchini and mushrooms are all chopped and added to the mince. And to give it an extra boost and help keep them moist I add a few cooked lentils. You can’t tell they are there but they just add something to the sausage roll. If you are certain that your kids will notice then by all means leave them out, but twenty 5 year olds didn’t notice the lentils in their sausage rolls, so I think that is pretty firm evidence that they are well hidden! 😉
This recipe makes 50 small bites. Which sounds an awful lot, but they are quite small. You can cut them into bigger pieces or leave them whole. They are great for adding to lunch boxes or as an after school snack. I didn’t manage to get a single photo of them at the party so today I made a small batch up so I could get a few pictures, then I packaged them up and took them to school ready for the after school munchies. Mr 5’s teacher approved 🙂
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Chicken and Vegetable Sausage Roll Bites
- 5 sheets frozen puff pastry
- 1 small carrot
- 1 small zucchini
- 1/2 onion
- 4 brown mushrooms
- 100 g cooked brown lentils - from a tin
- 600 g chicken breast mince
- 1 egg
- 1 tsp chopped chives
- 3/4 tsp salt
- pinch of pepper
- 1 extra egg mixed with 1 tbsp milk
- Preheat oven to 200ºC.
- Lay out your pastry sheets out on the counter and as soon as they start to soften slightly cut each one in half so you have 10 rectangles. You want to do this whilst they are still partially frozen as it will make it much easier.
- Peel the carrot, top and tail it, then cut into small chunks and place in the bowl of a food processor.
- Top and tail the zucchini, chop into chunks and add it to the processor.
- Add the onion and the mushrooms, then blitz until everything has been chopped very finely.
- Tip the veg into a large bowl, then place the lentils into the processor (no need to wash it) and whizz a couple of times to break them down.
- Add the lentils to the veg, tip in the chicken mince, egg, chopped chives, salt and pepper.
- Use your fingers to mix everything together, until well combined.
- Spread the chicken mixture lengthwise down the middle of each pastry rectangle.
- Fold the pastry over, then brush lightly with the egg and milk mixture. Fold the other side over and seal. Repeat with each piece of pastry.
- Cut the along top side then roll other edge over to seal.
- Cut each sausage roll into five pieces and place them on a lined baking tray. Alternatively you can leave them as long sausage rolls (but add an extra 5-10 minutes to the cooking time)
- Brush the rolls with the egg and milk mixture and then use a fork to stab each roll.
- Baking for 25 minutes until lightly golden and cooked through.