Spicy Chicken & Vege Sausage Rolls with Rough Puff Pastry

[quirkycooking]

The Pastry...

1.  Make a batch of the rough puff pastry from the Everyday Cookbook, and place in the fridge.  (I use spelt flour instead of wheat flour, and if you can't have butter, you can just use all lard.)  Don't overwork it - it should be quite rough at first... (see photos on my blog)

Chicken & Vege Filling...

2.  Grind up on speed 9 until fine:
- 120g spelt bread
- 2 cloves garlic
- handful of fresh parsley or coriander

3.  Add and chop veges in the Thermomix on speed 5 for 5 seconds:
- 1/2 an onion
- 1/2 a stick of celery
- 1 zucchini, quartered
- 1 carrot, quartered

4.  Add remaining ingredients and mix on speed 6-8 until finely minced and mixed together - you may need to use the spatula to help it along:
- 600g cubed chicken
- 1 egg
- 2 Tblspns vege stock concentrate (from Everyday Cookbook)
- 4 Tblspns tikka paste (from Indian cookbook)

5.  Fry a spoonfull of meat mixture in a hot frying pan and taste to check seasonings.  Add salt or more tikka paste if needed.

6.  Take pastry out of fridge and cut off a third of it in a rectangular shape, (replace remaining pastry in fridge to keep cold).  Roll it out on a floured silicon mat. It should be quite thin, about 2 mm.  Place a third of the sausage mixture down the centre of the pastry, roll it up and turn seam side down. Slice in desired lengths (carefully with butter knife so you don't cut the silicon mat). Cut slashes in the pastry with a sharp knife and place sausage rolls on a lined tray, or in a container to freeze (separating sausage rolls with baking paper).

7.  Repeat with remaining two thirds of pastry and sausage mixture.  When you're ready to cook them, preheat oven to 220 degrees Celsius, brush sausage rolls with an egg and water wash, and cook for about 30 minutes or until golden brown and cooked through.  If you're cooking them from the freezer and they're not thawed, cook at 180 degrees until nicely browned, and check the centre to make sure it's cooked through!  Will take a bit longer, obviously, but I can't remember how long

[Cornish Cream]

Thanks Jo this looks delicious and I will be cooking it very soon.

[cookie1]

Jo they look lovely. Your pastry looks really flaky, well done.

[quirkycooking]

Thanks 

[Cornish Cream]

What fun I had making these last night as it didn't quite go as planned. I used free range turkey mince that I had in the freezer and made the filling.I bought already rolled all butter puff pastry and laid that out, then I realized there was no way that all the filling I had made would go in the bit of pastry I bought. So I used half the filling and made 12 wonderful tasting morsels.The rest of the filling were made into patties that were egg and crumbed to be cooked for tonights supper.
These are gorgeous Jo and both DH and DS loved them.I will report back when we have the patties tonight.

[judydawn]

Doesn't matter what you use the filling for CC as long as it doesn't go to waste.  I'm sure the patties will be as good as the rolls.

[Cornish Cream]

I cooked the patties in a hot oven for about 20 minutes and they were delicious. Thanks Jo for a great recipe.

[quirkycooking]

That's great CC - free range turkey sounds like a good idea - I love turkey mince.  It's got a lot of flavour.  Maybe I'll try that next time too!! 

[Debbiebillg]

Jo we made these for lunch today using frozen puff pastry sheets and they were a huge hit with DH and the kids.  Next time I'll make the pastry as well, just not up to it today (recovering from an eye op).
Thanks so much Jo.
Debbie

[quirkycooking]

Yay, glad you liked them!    Don't worry, I've used bought pastry before too 

[judydawn]

I picked up a 500g pack of turkey mince for $3.99 this morning so decided to try this recipe using CC's idea. Only used 1 tbspn vegie stock & 2 tbspns tikka paste, substituted celery and zucchini with beans, asparagus and corn off the cob and made 2 large 'sausage rolls', each in 5 sheets of filo pastry which would serve 6 people. Made the leftover filling into 6 patties for the freezer and subsequent BBQ one day. Delicious, thanks Jo.

[quirkycooking]

Sounds good - guess you can use whatever veges you have really!