Ingredients:
3 sheets ready rolled puff pastry with canola
500 g chicken mince
415 g can apricot halves in natural juice,
drained and lightly mashed
1 tablespoon finely chopped parsley
1 cup dried seasoning mix or dried breadcrumbs
1 small onion, finely chopped
1 tablespoon sweet chilli sauce
Makes 12 rolls
Method:
Cut the three sheet of pastry into
quarters giving a total
of twelve squares.
Combine chicken mince, fruit, parsley,
seasoning mix,
onion and sauce mixing thoroughly.
Divide chicken
mixture into twelve equal portions and
shape into rolls
the same length as the pastry. Place
rolls on top of pastry
and moisten edges with water. Fold the
pastry over the
rolled mixture, joining the edges
underneath. Place rolls
on a lightly sprayed oven tray and bake
at 200 C for
25-30 minutes or until golden brown.
Tips:
A tasty alternative to sausage rolls.
Serve with fruit chutney or a spicy
sauce.
Substitute sausage or lamb mince for
chicken mince.
Substitute peaches for apricot halves,
drained, slightly
mashed.
Nutrition information per roll:
Energy 1126 kJ
Protein 12 g
Fat 14 g (higher due to the pastry)
Carbohydrate 24 g
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