Chicken and Vege Sausage Rolls

This is what we're having for tea tonight. The recipe came from the Coles Magazine, I don't know what issue, but it's on page 23 and was probably from late 2009.

Here's the recipe as published in the magazine:

300g Chicken Mince

1/2 onion, grated

2 cloves garlic, crushed

1 carrot, grated

1 zucchini, grated

2 tablespoons hoisin sauce

2 sheets frozen puff pastry, thawed

1 egg, lightly beaten

2 tablespoons sesame seeds

1. Preheat oven to 200°C or 180°C fan. Line two baking trays with non0stick baking paper. Place the mince, onion, garlic, carrot, zucchini and hoisin sauce into a large bowl. Season with salt and pepper, and use clean hands to thoroughly combine.

2. On a clean board, cut one pastry sheet in half. Lay 1/4 of the mixture along the centre of each piece, and roll pastry over to enclose. Repeat with second pastry sheet. Brush rolls with beaten egg and sprinkle with sesame seeds. Cut each roll in half and place, seam side down, onto the prepared trays. Back for 25 mins, until golden brown.

STORAGE TIP: Sausage rolls can be stored in an airtight container and frozen. Thaw and reheat in oven at 200°C or 180°C fan for approx 10 mins.

Since chicken mince comes in 500g packs from the supermarket, I use it all and throw in extra veges and end up using about 5 sheets worth of puff pastry. The girls love them because you get to have tomato sauce with them! They're pretty quick though, and with 5 sheets of pastry it makes about 40 sausage rolls, so they last ages in the freezer and are very handy for quick dinners...