Easy dinners are my favourite.
Coincidentally, puff pastry can turn anything into golden, delicious delights.
The beauty of frozen puff pastry is that it’s super convenient and ultra cheap.
A super quick and easy dinner.
Making your own sausage rolls are infinitely better tasting than the processed versions bought from the freezer section of supermarkets, plus you know exactly what is going inside it. No weird additives or chemicals!
You could make a double batch and freeze half of the uncooked rolls for impromptu guests or lazy dinners!
Moroccan chicken rolls
- Puff pastry sheets
- 1 onion, diced
- 1 carrot, diced
- 2 egg yolks (one for egg wash – 1 egg yolk + 1 tbsp milk)
- 500g chicken mince
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- Sesame seeds, optional
- Preheat oven to 190°C.
- Heat oil in a frying pan over medium-high heat. Cook onions and carrot for 4-5 minutes, stirring often.
- In a large bowl, mix onion and carrot with chicken mince, spices and egg yolk.
- Cut a puff pastry sheet in half. Put chicken mince down the centre of the puff pastry and form into a log.
- Brush egg wash along one edge of the puff pastry and fold over to encase the meat.
- Cut into 3-4cm lengths. Transfer to a lined baking tray, brush the top with egg wash and sprinkle sesame seeds on top, if using.
- Bake for 15-20 minutes or until pastry is golden brown and the chicken is cooked through.
You could add fresh chopped coriander to the mince if you have it on hand. Serve it with whatever sauce you prefer. I went for tomato sauce and sweet chilli sauce.
If you don’t like sausage rolls, you can form into other shapes as I did with the small amount of leftover mince! An easy convenient parcel that can be taken to work for lunch!