Foodie Friday - Chicken and vegetable sausage rolls

Remember last week when I posted about my love of the humble sausage roll? Nope? Well go read it here.

As promised, I got this great recipe from a great website called Stay at Home Mum. I "like" them on Facebook so I'm forever getting little recipe and article links popping up in my newsfeed. I have tried quite a few recipes and they've always been great, so I decided to give their Chicken and Vegetable Sausage Rolls a go.

Because I'm not going to plagiarise a recipe as mine when it's not, you can head on over to the recipe on their site if you'd like to print it out for your books.

My verdict - they are good - but not as good as a regular pork sausage roll. Just not enough fat in chicken mince! The Dutchies devoured them though.. my only fail was that we were almost out of tomato sauce so we had to ration it.. noooo!

Here's what you'll need:

Now I actually used 3 sheets of puff pasty because half way through I realised I was going to have waaaaaay too much filling.. so off to the commissary went woolmerhof.

Start off by grating the zucchini and carrot and chopping the 1/2 onion up really finely. The recipe says to grate the onion too, but that turned out to be a big sludgy mess. I also tried to dice the onion in the magic bullet, but that turned it into an onion smoothie. One binned onion later, I resulted to chopping.

After you've added everything to the bowl, (except your puff pastry and one of the eggs) smush away with your hands until the mixture resembles something like the monstrosity above. Mmm.. tasty!

I used a piping bag to pipe three lines of mix onto the puff pastry, leaving about an inch at each side to have room to roll. I seem to recall mum making her sausage rolls with a piping bag and it's lots easier and less messier than trying to get the same amount of filling in a line.

Roll them up (yep, there's where the name came from)

Cut them into the desired length. I opted for what we Aussies call "party sized sausage rolls." I find they're more toddler friendly than the big ones. Beat the other egg and brush the top of the rolls with it. Will stop the pastry from cracking and ensure they turn a lovely goldeny brown colour.

 Then, after they've been cooked in a moderate oven for about 35 minutes, serve with loads of tomato sauce - that's ketchup for you Americans.  Note the three in the picture above don't look all that goldeny brown, but I forgot (again) to take pictures so these were the leftovers!

They can be stored in the freezer for up to 3 months, uncooked. I just put mine in a tupperware container on some wax paper so the pastry doesn't stick. Perfect for when you find you have many little mouths to feed at once!