Sausage rolls are such an old time favourite, aren’t they?  They’re everywhere, at every sporting event, birthday party, gathering or you may even have some in the freezer, just to ‘have them on hand’.  But let’s face it, the ingredients are probably not that additive free?  It’s hard to find sausage mince without preservatives, and before you go thinking you can just squeeze the mince out of sausages themselves, they too contain preservatives.

So we’ve come up with a delicious recipe, with a twist – using chicken mince.  Your kids won’t complain, we promise.  So give them a go, but be sure to use butter puff pastry, as that one is additive-free.  Or even better, make your own.

Tumeric Bone Broth Powder – click here

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy! Jo x

February 26, 2019
  • 15m
  • 25m
  • 40m
  • 3

Ingredients

  • 3 sheets butter puff pastry
  • 1 kg chicken mince
  • 1 onion
  • 1 carrot
  • 1 small zucchini
  • 1 tbsp. chicken bone broth powder (purchase from link above)
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. marjoram
  • 1 tbsp. cornflour
  • 1 c handful of freshly grated cheese (optional)
  • Dash of milk for basting
  • Sesame or chia seeds to sprinkle over the top

Instructions

Thermal Cooking Method

  1. Preheat oven to 180ºC and line an oven tray with baking paper.
  2. Lay pastry out on the bench, ready to fill, and allow to defrost if needed.
  3. Place onion into your thermal cooking device and blitz 5 secs/speed 6. Scrape down sides and cook 2 mins/100ºC/speed 2.
  4. Add carrots and zucchini. Blitz 5 secs/speed 6. Scrape down sides and add everything else. Mix speed 4/reverse until well combined. You might need to use the spatula to help it move around.
  5. Divide mixture evenly between the three sheets of pastry (by placing in the middle of each sheet). Spread the mixture over two-thirds of each sheet only. Starting with the end that has no mixture on it, fold this over the mix (towards the middle) and then fold again. So you end up with a pinwheel shape.
  6. Baste with a little bit of milk and sprinkle with sesame or chia seeds. Cook for approx. 25 mins, or until nice and golden.

Traditional Cooking Method

  1. Preheat oven to 180ºC and line an oven tray with baking paper.
  2. Lay pastry out on the bench, ready to fill, and allow to defrost if needed.
  3. Finely dice onion and sautè in frying pan until translucent. Once cooked add to mixing bowl.
  4. Finely dice carrots and zucchini, add all ingredients into bowl and mix until well combined.
  5. Divide mixture evenly between the three sheets of pastry (by placing in the middle of each sheet). Spread the mixture over two-thirds of each sheet only. Starting with the end that has no mixture on it, fold this over the mix (towards the middle) and then fold again. So you end up with a pinwheel shape.
  6. Baste with a little bit of milk and sprinkle with sesame or chia seeds. Cook for approx. 25 mins, or until nice and golden.

Nutrition

  • 6