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!
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5sheets frozen puff pastry
100gcooked brown lentils- from a tin
600gchicken breast mince
pinch of pepper
1extra egg mixed with 1 tablespoon 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.