These are fantastic for lunch boxes, sports days or a relaxing weekend. Quick and easy to make.
Ingredients
500gm Chicken Mince
½ White onion finely dice
1 t olive oil
1 c peas, corn and carrot mix
2 tsp of Massels Chicken Style stock powder (gluten free stock powder)
1 tsp garlic powder
2 tsp mixed herbs
1 tsp sweet paprika powder
Couple of grinds of black pepper
2 eggs, beaten in separate bowls
½ to 1 cup almond meal
2 defrosted sheets of gluten free pastry ( I like to use Heaven’s Bakehouse Puff Pastry, vegan and gluten free)
Powdered Parmesan cheese (optional)
Method
Preheat the oven to 200ᐤC. Place gluten free puff pastry sheets on an oven tray lined with baking paper. Cut each sheet in half lengthways. If desired sprinkle the pastry with powdered parmesan cheese and set aside. Saute the onion in the olive oil until translucent. In a bowl combine chicken mince, frozen peas, corn and carrot, add onion, herbs, chicken stock powder, paprika, and black pepper. Once combined add in beaten egg and mix through. Add almond meal bits at a time until the chicken mixture is firm and holds together nicely, too moist and the mixture may not hold together as nicely when cooked.
Once combined and the consistency is right place the mixture along the long side of the pastry creating a long sausage shape. Roll the chicken mixture in the pastry from one side to the other. Repeat with each sheet of pastry. Using a pastry brush use the remaining beaten egg to seal the end of the pastry roll and brush over each sausage roll. I sprinkle parmesan cheese over the top of the sausage rolls for extra flavour but if you want them dairy free leave off the cheese. At this point you can cut them into individual sausage rolls or leave them long and cut after cooking. I leave them long and cut later so the cooking times are for that, If cutting precooking the cooking time may vary. Place in the oven and cook for 25-30 minutes or until pastry golden and juices run clear.
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