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Native Pepper, Chicken and Veg Sausage Rolls

These mini sausage rolls were a big hit for dinner a few weeks ago! With plenty of hidden vegies and some fantastic native flavours, I was thrilled that the kids were happily munching away, and I was able to whip them up with ingredients I had in the freezer and pantry.

I served them up with Outback Pride's Lemon Myrtle and Chilli Sauce on the side.


500gm chicken mince
1 tin lentils
2 stalks celery
1 onion
3 carrots
2 cloves garlic, crushed
5-6 sheets frozen puff pastry, thawed
1 tablespoon Outback Pride Native Pepper Seasoning
1 teaspoon dried Sage Leaves
1 egg, beaten, for glazing


Preheat your oven to about 200 degrees celsius. Mince the celery, onion, carrots and garlic together in a food processor. Stir in the drained tin of lentils and the chicken mince. Add the dried sage and Native Pepper Seasoning, and combine well.

Cut each piece of puff pastry in half, and spread a 'sausage' of filling along one of the pieces. Fold one side of the pastry over the filling, and then moisten the edge of the other side before folding it over and gently pressing together to join. Cut into four pieces. Repeat with the other half of the puff pastry sheet, and then with the rest of the pastry sheets, until the filling has been used up.

Place the mini sausage rolls on baking trays lined with baking paper, seam side down. Use a pastry brush to glaze the tops of the sausage rolls with beaten egg. You may like to sprinkle a little extra Native Pepper Seasoning on top. Pop the trays into the oven and cook until the pastry is golden and the meat is cooked through, approximately 15-20 minutes.

Serve with your favourite native sauce.

Makes about 40 mini sausage rolls.

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