Ingredients
Chicken Chorizo and Cheese Sausage Rolls
- 250g boneless skinless chicken thigh, semi frozen, cut into 3cm cubes
- 200g chorizo sausage, chopped 2cm pieces
- 50g tasty cheese (or mozarella), 2 cm cubes
- 1 brown onion (medium), peeled and quartered
- 1 zucchini (medium), 2-3 cm pieces
- 1 garlic clove, peeled
- 1 sprig fresh rosemary, leaves only
- 3 sheet Puff pastry
- 1 egg, lightly beaten
- seeds, mixed, to garnish
- sea salt flakes, to garnish
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place garlic and rosemary leaves into TMX bowl and chop 3s sp7; scrape down and repeat if rosemary leaves aren't adequately chopped. Set aside
- Place cheese into bowl and grate 5s sp6; set aside
- Place chorizo into bowl and chop 5s sp6; set aside
- Place onion and zuchinni into bowl and chop 5s sp5; set aside into a sieve or chux cloth and squeeze to drain excess liquid.
- Place semi frozen chicken pieces into bowl and mince: Turbo 1-3 times to get texture of choice (chunky, medium or fine)
- Return reserved garlic and rosemary, cheese, chorizo, onion and zuchinni to bowl
- With aid of spatula through hole in lid, mix 20s REV sp3; repeat if necessary.
- Working with one sheet of pastry at a time, cut sheet in half and place filling mixture about 1/3 in from long edge, making a sausage shape.
- Brush long edges lightly with a little water and roll, ensuring the seal is under the sausage roll.
- With a sharp knife, cut into the desired number of pieces (2 large, 4 medium or 6 small).
- Make 2-4 small holes in the top with the tip of a sharp knife, brush with beaten egg and sprinkle with seeds of choice (black and/or white sesame, hemp etc) and a little salt.
- Place on a lined baking tray and bake 200degC, 25-30min or until golden brown.
- Transfer to a wire rack or plate and enjoy whilst hot.
Tip
Chorizo has quite a high fat content and this will come out of the sausage roll whilst cooking.
These can be frozen once formed and cooked from frozen extending the cooking time by around 10 minutes.
These are great served with homemade tomato ketchup from the Basic Cookbook.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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