Chicken, preserved lemon & spinach sausage rolls
May 31, 2010 2:00pm- 50 mins cooking
- Makes 8 Item
Print
Ingredients
Chicken, preserved lemon & spinach sausage rolls
- 150 gram spinach leaves
- 400 gram minced (ground) chicken
- 1 1/2 tablespoon preserved lemon rind, finely chopped
- 2 eggs
- 1/2 cup (35g) stale breadcrumbs
- 1/4 cup (30g) coarsely grated cheddar
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 2 sheets puff pastry
- 3 teaspoon sesame seeds
Method
Chicken, preserved lemon & spinach sausage rolls
- 1Place spinach in a large microwave-safe bowl, microwave, covered, on HIGH (100%) 2 minutes or until wilted. When cool enough to handle, squeeze out excess moisture, chop spinach coarsely.
- 2Combine spinach, chicken, rind, 1 egg, breadcrumbs, cheddar and parsley in a large bowl, season.
- 3Preheat oven to 220°C (200°C fan forced). Line two oven trays with baking paper.
- 4Cut each pastry sheet into four squares. Place ⅓ cup chicken mixture along one side of each pastry square, roll to enclose. Place rolls, seam- side down, on trays.
- 5Lightly beat remaining egg in a small bowl with a fork. Brush pastry with egg, sprinkle with seeds.
- 6Bake rolls 20 minutes or until puffed and browned.
Notes
You can decorate the rolls at the end of step 4, by marking the tops with a flat-bladed knife in a criss-cross pattern.