Description
Hey everyone! 🌟 It’s Day 5 of our quest to amp up our veggie intake, and I’ve got a scrumptious treat for you! 🌱✨ Today we’re making Veggie-Loaded Curry Chicken Sausage Rolls in the Air fryer and oven! Perfect for snack time or a fun dinner. 🍴
Here’s how you whip these Curry Chicken Sausage Rolls up.
Ingredients
Units
Scale
For the filling:
- 500g chicken mince
- 1 carrot, grated
- 1 zucchini, grated
- 1 celery stick, diced
- 1 onion, diced
- 1 egg
- 1 cup breadcrumbs
- 2 tbsp curry powder
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- 1 tbsp chicken stock powder
Also:
- Puff pastry sheets
- 1 tbsp Greek yoghurt or milk (for brushing)
- Sesame seeds (optional, for sprinkling)
Instructions
- Combine all filling ingredients in a food processor for a quick whizz, or get hands-on in a big bowl and mix thoroughly.
- Cut your puff pastry sheets in half to make them more manageable.
- Lay a line of filling down the centre of each pastry sheet.
- Roll the pastry over the filling so it’s nicely tucked in.
- Slice them into your preferred size.
- Brush the tops with Greek yoghurt or milk, then sprinkle with sesame seeds if you’re feeling fancy!
- Cook these beauties in the air fryer at 180°C for 20 minutes or bake in the oven at 200°C for 30 minutes until golden and delicious.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: Australian