Monday, July 2, 2012

Allergy free chicken sausage rolls recipe

This is using the allergy free potato based pastry.

  • 450g chicken mince
  • 1 tsp Orgran No Egg whisked with 30mls water until thick
  • 1 small carrot, grated fine
  • 1 small onion, halved, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tbsp tomato paste
  • 1 tbsp chilli sauce
  • 1 tbsp parsley leaves, chopped fresh or dried flakes but fresh is best
  • Salt & freshly ground pepper


  • Prepare the pastry you prefer.
  • Preheat oven to 180°C fan-forced.
  • Line a large baking tray with baking paper.
  • Combine the mince, No Egg mixture, tomato paste, chilli sauce, onion, carrot, green onions, parsley and seasoning in a bowl.
  • Dust a 40cm-long piece baking paper with flour.
  • Place the pastry on the baking paper.
  • Roll out the dough to a 1cm thick, 22cm x 30cm rectangle.
  • Cut the pastry into three 10cm wide strips.
  • Shape one-third of the mince mixture into a 22cm long sausage.
  • Place the mince along one long side of a pastry strip.
  • Roll the pastry up to enclose the mince.
  • Carefully cut to the lengths you'd like.
  • Transfer the sausage rolls to a prepared tray.
  • Repeat twice with the remaining pastry strips and mince mixture.
  • Brush the goat’s milk over the sausage rolls.
  • Prick each sausage roll three times to let the steam out.
  • Bake the sausage rolls for 30 minutes or until golden.

  • Any leftover mince mixture can be made into rissoles or meat patties. These can be eaten in the pita bread if made to the right size.

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