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Photo of Rebecca's chicken sausage rolls by WW

Rebecca's chicken sausage rolls

3 - 4
PersonalPoints™ per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
24
Difficulty
Moderate
Recipe by WW Coach Rebecca from, 'Meal-plan your way to weight loss cookbook. On sale at major bookstore retailers from September 27. Her chicken sausage rolls are a healthier version of everyone’s favourite snack, thanks to the lean chicken breast mince and loads of veggies. From prep to table in under an hour, these little morsels are perfect for a tasty midweek dinner or popping into lunch boxes. Her kids also love them cold, straight from the fridge, for an easy snack after school.

Ingredients

Lean chicken breast mince

500 g

Carrot(s)

2 large, grated

Zucchini

2 large, grated

Brown onion

1 medium, grated

Garlic

2 clove(s), crushed

Dried herbs

2 tsp, mixed variety

Barbecue sauce

1 tbs

Reduced-fat puff pastry

4 sheet(s), frozen, (4 x 170g sheets)

Sesame seeds

2 tsp, black variety

Instructions

  1. Preheat oven to 200°C. Line 2 baking trays with baking paper.
  2. Place mince, vegetables, garlic, herbs and barbecue sauce in a large bowl. Season with salt and pepper and mix until well combined.
  3. Cut each pastry sheet in half to give 8 rectangular strips in total. Place one-eighth of the chicken mixture along the long edge of 1 pastry strip. Roll up from filled edge to enclose filling. Place seam-side down and cut evenly into 3 pieces. Continue with remaining pastry and chicken mixture to make 24 sausage rolls in total.
  4. Arrange rolls, seam-side down, on prepared trays. Sprinkle with sesame seeds. Bake for 25–30 minutes, or until crisp and golden.

Notes

TO REFRIGERATE: Store sausage rolls in a large reusable container, with baking paper between each layer, for up to 3 days. Reheat on baking trays in a 180°C oven until filling is hot in the centre. TO FREEZE: Store as above for up to 2 months. Reheat from frozen, as above.