http://foodforlittlesouls.com/2013/06/18/chicken-pumpkin-leek-sausage-rolls/
Ingredients:
- 1 kg of chicken thighs (minced)
- 1/4 butternut pumpkin
- 1 large zucchini
- 1 large leek
- 3 small apples cored and grated
- 2 cloves garlic
- 25gm butter
- 2 tbs olive oil
- 1 teaspoon dried thyme
- 2.5 cups of breadcrumbs
- 2 eggs (1 for egg wash)
- salt and pepper
- 1 teaspoon vegetable stock
- sesame oil
- sesame seeds (garnish)
Method:
1. I used the thermomix to do all the mincing. First goes the pumpkin. After mixing at Speed 5 for 2-3 seconds, remove and set aside. Then place the apple and zucchini together and mix on Speed 4-5 for a few seconds
2. I sliced the leek manually into small pieces and set aside
3. First cook all the vegetables. I wanted to make sure the vegetables juice are dried off before mixing into the sausage mix. I have been having issues with very soggy homemade sausage rolls, so trying out a different method this time as compared to mixing them raw into the meat mixture.
4. In a non stick frying pan add butter and oil. Over a low-medium heat, saute the leeks for 10 minutes or until they are soft and golden. Add the zucchini, pumpkin and apple. Cook for a further 10-20 minutes until all the moisture has evaporated out of the pan and the vegetables have collapsed. Set aside and cool completely.
5. Once cool, add the chicken minced, breadcrumbs, thyme egg,vegetable stock, dash of sesame oil and seasoning. Add the egg as well and mix with hands till well combined. I used a hand glove to get them all well mixed up.
6. Defrost frozen puff pastry sheets. Cut each square of pastry in half to make two rectangles. Using a clean spoon, place mince mixture along the middle of each rectangle. roll them up nice and tight, seal the ends by pressing with a fork. Then brush the bottom and top of the rolls with egg wash. Sprinkle with sesame seeds and then place in the oven to bake for 20 minutes at 180C. Remember to pre heat the oven first and line up baking trays with baking paper. I tried the first batch with the cooking raw as i wanted to make sure all the moisture drips to the bottom of the tray and pastry stays dry and flaky but it did not turn out well as the pastry got stuck in between the racks. So lining them flat is a better idea
7. I used up 10 pastry sheets for this volume of meat/mix. The pastry were not soggy due to the egg wash and because i have rolled them tight. Finally a good recipe for getting nice crispy sausage rolls.
8. those sausage rolls were very yummy and moist, too much herbs and must cut down on them next time.
