Posted on May 6, 2016

Chicken Sausage Rolls

We’ve created a healthier version of a traditional favorite; the sausage roll. Our recipe swaps out the fattier beef and/or pork filling and uses ground chicken instead. We also snuck in a few veggies to these little bite-sized rolls so you can feel good out adding them to your families’ lunch kits.

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Ingredients

  • 1 lb ground chicken
  • 1 C bread crumbs
  • 1 egg, lightly beaten
  • 1 medium sized zucchini, grated
  • ½ cooking onion, grated
  • 1 medium sized carrot, finely grated
  • ½ C flat-leaf parsley leaves, minced
  • 1 tsp dried thyme
  • ½ tsp garlic granules
  • ¼ C Thai chili sauce
  • 4 sheets puff pastry
  • 1 egg, lightly beaten
  • 1 T sesame seeds

Preparation

  1. Line 2 baking sheets with parchment paper and set aside.
  2. Mix ground chicken, breadcrumbs, lightly beaten egg, zucchini, onion and carrot together in a large bowl. Use your clean hands to mix the ingredients until everything is combined evenly.
  3. Place a 4” x 4”pastry sheet on a lightly floured surface and roll out into a 6” x 12” rectangle. Cut in half lengthwise. Spoon 1/8th of the mixture lengthways along the center of each piece. Fold one edge of pastry over and tuck it in beside the filling. Fold the other side over the top to make a compact roll, pressing down lightly to seal. Repeat with the 3 remaining sheets of pastry and the remainder of the filling mixture.
  4. Cut rolls into 1½” pieces. Using a sharp knife, cut two small slashes across the top surface of each sausage roll section. This will prevent the rolls from splitting as they puff up in the oven. Place pieces about ½” apart on the parchment lined baking sheets. Cover and chill for 30 minutes in the refrigerator before baking.
  5. Preheat the Memphis Pellet Grill to 375 F
  6. Brush the tops of the rolls with the beaten egg and sprinkle on a few sesame seeds. Bake on the lower rack with the lid down for 25-30 minutes until the rolls are puffed up, lightly browned and cooked through. Cool on a wire rack.

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