Little Homemade Sausage Rolls

Homemade, bite-sized sausage rolls are a delicious and warm snack on a cold Winter's day. Hot and fresh from the oven and served up with a little pot of tomato sauce, these disappear very quickly at our place. I was lucky to get a photo before they were all gone!

Homemade sausage rolls

This is how I made these tasty little parcels. My recipe is based on the one for Chicken and Vegetable Rolls from the Women's Weekly cookbook, Fresh Food for Babies and Toddlers.

Little Homemade Sausage Rolls

500g chicken mince

1 clove crushed garlic

1 medium-sized zucchini 

1 beaten egg

1/2 cup stale breadcrumbs

1 tablespoon tomato sauce

1 teaspoon tamari sauce, salt reduced

3 sheets puff pastry (I use "Butter Puff" ready-rolled pastry.)

extra beaten egg

sesame seeds (*optional)

1.  Preheat oven to 200C. Line two baking trays.

2.  Defrost sheets of puff pastry. 

3.  Finely grate zucchini then wrap in a tea towel and squeeze out excess moisture. Chop

     zucchini finely.

4.  Mix chicken mince, garlic, zucchini, beaten egg, breadcrumbs and sauces in a large 

     bowl until well combined.

5.  Cut pastry sheets in half lengthways so you have 6 lengths of pastry.

6.  Place equal amounts of the chicken filling mixture lengthways along the centre of each            pastry sheet.

7.  Roll each piece of pastry up beginning at a long edge and encasing the chicken filling.

8.  Cut each pastry roll into fairly even bite-sized pieces.

9.  Put each little sausage roll, seam-side down, onto baking trays. Brush a little of the extra 

     beaten egg over each one and sprinkle with sesame seeds (if using).

10. Bake in oven until pastry is flaky and golden brown and filling is cooked.

11. Serve warm with a pot of rich, red tomato sauce for dipping them into. 

If I were you, I'd snaffle a few of these before any of your hungry loved ones know they are ready. It's the only way to get your fair share!

Meg

p.s. You could use grated carrot instead of zucchini if you wish.