Sausage rolls can hide a multitude of sins (or vegetables some people call them). Things like the bamboo shoots I mentioned at my last Mystery Ingredient Monday that were taking up valuable pantry space made it into these Oriental flavoured chicken sausage rolls. About the only 'bad' thing here is the puff pastry but you can buy that in a lighter version now or you could use filo pastry if you wanted to go lighter still.
My 'fickle' daughter wouldn't try these but I was impressed with a little boy I had over for a play date and he is just as fussy but gobbled one of these up.
Spoon or pipe the mixture onto pastry, roll until just joined, brush edge with a beaten egg and cut pastry. I made two long rolls per standard sheet of pastry.
Think outside the square. Stock your pantry with staple ingredients so you could change up standard dishes like turning a humble chicken sausage roll into something with flavours from the Orient.
Oriental Chicken Rolls
- 250gm chicken mince
- 1/2 grated red onion
- 2 tbs finely chopped tinned bamboo shoots
- 2 cloves garlic, crushed
- fresh or tube coriander
- fresh or ground ginger
- 1 tbs soy sauce
- 1 tsp sesame oil
- chilli, optional
- tube lemongrass, optional
- 1 egg, beaten
- 1/2 cup quinoa (or oats)
- 2 sheets puff pastry
- 1 egg beaten for brushing
- Mix mince, onion, bamboo shoots, garlic, coriander, ginger, chilli, lemongrass, egg and quinoa and combine really well.
- Spoon or pipe mixture onto pastry. Roll until pastry has just joined, brush with beaten egg. Leave as is and cut once cooked or cut into smaller shapes before cooking.
- Brush with beaten egg and bake in a 180 deg C oven for approx 25 mins or until golden.
- Serve with sweet chilli or apricot ( mixture of apricot jam and BBQ sauce) sauce.