Allergy free chicken sausage rolls recipe

This is using the allergy free potato based pastry.

Ingredients

Pastry

• 1 portion allergy free potato based pastry or 1 portion allergy free quick puff pastry

Filling

• 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

Method

Pastry

• Prepare the pastry you prefer.

Filling

• 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.

Note

• 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.