Chicken Sausage Rolls

Gluten, Dairy, Egg, Nut and Sugar Free

Makes 16 (medium size)

Finding pre-made pastry foods that covers off on all our families allergies as well as being healthy, is a huge challenge. I’ve come to terms with the fact that if it’s pastry food we want then I just have to make it. (No complaints as I don’t mind cooking!) To get around the fact that pastry foods are generally a quick and easy meal option, I make up plenty as I’m going and freeze them so they are ready to go.

As far as making pastry goes, I’ve lost count the number of times I’ve tried (seriously no gluten, dairy or eggs for pastry is a disaster!) Nowadays I stick with a recipe from Jo Whitton at Quirky Cooking. It’s amazing!!

FILLING INGREDIENTS:

• 500 g chicken mince
• 1/3 leek (diced)
• 100g raw sweet potato (grated)
• 1 x carrot (grated)
• 1 x small zucchini (grated – squeezing out excess liquid if soggy)
• 2 teaspoons ground paprika
• 2 x teaspoons dried mixed herbs
• 1 x tablespoon Himalayan salt

METHOD:

1. Prepare pastry first and allow to rest
2. Preheat oven to 180 degrees
3. Mix all filling ingredients together in a large bowl, using your hands.
4. Roll half of the pastry out to approximately 40cm x 15cm
5. Place half of the meat mixture in a log shape into the middle of the prepared pastry, so that it fits the length of the pastry. Wrap the pastry edges to cover the meat. Roll sausage roll over, so the join is facing down onto the bench.
6. Cut into required lengths.
7. Repeat steps 4 to 6 for remaining pastry and meat mixture.
8. Place sausage rolls onto prepared baking tray.
9. Bake until golden brown on top, in my oven it was about 35-40 minutes.
10. Allow to sit for 5 minutes before serving with salad or roasted veggies.

NOTES: The sausage rolls can be served hot or cold. If you make up an extra batch while you are going, they can be frozen and defrosted before cooking in the oven.