THE DAIRY KITCHEN
Picnic Sausage Rolls
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
15 MINS
Cooking
25 MINS
Picnics will never be the same again with these tasty sausage rolls.
Ingredients
50g baby spinach leaves150g wedge reduced fat ricotta cheese
2 tablespoons grated parmesan cheese
400g chicken mince
1/3 cup dried multigrain breadcrumbs
1 tablespoon chopped flat-leaf parsley
freshly ground black pepper, to taste
2 sheets reduced fat frozen puff pastry, just thawed
1 egg, lightly beaten
Handy Tips
These are delicious served cold and ideal for picnics or for a school lunch packed in a chilled lunchbox.
Try adding grated carrot to the filling, if desired.
Nutrition (per serve)
| Energy (kj) | 757 |
| Sugars (g) | 1 |
| Protein (g) | 11.1 |
| Dietry Fibre (g) | 0.9 |
| Fat Total (g) | 9.3 |
| Sodium (mg) | 215 |
| Saturated (g) | 4.5 |
| Calcium (mg) | 56 |
| Carbohydrates (g) | 12.9 |
| Iron (mg) | 0.7 |
Method
- Steam or microwave the spinach leaves until wilted, squeeze to remove excess liquid. Roughly chop and combine with ricotta, parmesan, mince, breadcrumbs, parsley and seasonings.
- Cut each sheet of puff pastry in half. Shape 1/4 of the chicken filling along the centre of each piece of pastry, lengthways. Brush one edge with egg and roll pastry over the meat, pressing to seal edge. Cut each length into 3 sausage rolls.
- Place the sausage rolls on a baking paper lined oven tray, brush lightly with egg and bake at 200°C for 25 minutes or until golden and cooked through. Remove from oven and cool slightly before serving.
