 Makes
60
Ingredients
1 cup (70g) fresh wholemeal breadcrumbs
500g chicken breast mince
1 egg, plus 1 extra lightly beaten egg
1 zucchini, finely grated
1 carrot, finely grated
1/2 onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
1 tbs sesame seeds
Tomato or sweet chilli or sauce, to serve
Method
Preheat the oven to 200°C and line 2 baking sheets with
baking paper.
Process crumbs, chicken and unbeaten egg in a food processor
until well combined. Place in a bowl, mix well with
vegetables and herbs, then season.
Place 1 pastry sheet on a floured surface and halve. Spoon
an eighth of the mixture lengthways along centre of each
piece. Fold 1 edge of pastry over and tuck in beside
filling, then fold over other side to make a roll, pressing
down lightly to seal. Repeat with remaining pastry and
filling. Cut rolls into 3cm pieces and cut two small
incisions into each roll to prevent splitting. Place on
baking sheets, cover and chill for 30 minutes. Brush with
beaten egg and sprinkle with sesame seeds. Bake for 25-30
minutes until the rolls are lightly browned and cooked
through. Serve with sauce on the side.
Source: delicious. - October 2005 , Page 119
Recipe by Mandy Biffin
More recipes at:
www.taste.com.au
|
|
