Ingredients
Sausage Rolls
- 1 batch rough puff pastry, (in the EDC)
- 120 g fresh bread
- 2 cloves garlic
- 1 handful of fresh parsley, (or coriander)
- 1/2 onion
- 1/2 stalk Celery
- 1 zucchini, quartered
- 1 carrot, quartered
- 600 g raw chicken breast (or thigh), cubed
- 1 egg
- 2 tablespoons Vege Stock Concentrate, (in the EDC)
- 4 tablespoons Tikka paste, (in the Indian cookbook)
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Make a batch of the rough puff pastry from the TM EDC and place in the fridge (I use spelt flour instead of wheat flour and if you can't have butter, you can just use any lard).
Don't overwork the pastry - it should be quite rough at first. Wrap in plastic and place in the fridge to chill.
Place the bread, garlic and herbs in the TM bowl and grind on speed 9 until fine.
Add veges and chop on speed 5 / 5 seconds.
Add the cubed chicken, egg, stock & tikka paste and chop on speed 6 - 8 until finely minced and mixed together (you may need to use the spatula to help it along).
Fry a spoonful of meat mixture in a hot frying pan and taste to check seasonings. Add salt or more tikka paste if needed.
Take pastry out of the fridge and cut off a third into a rectangular shape (replace remaining pastry into the fridge to keep cold).
Roll out the third onto a floured silicon mat until about 3mm thin.
Place a third of the sausage meat into the center of the pastry.
Roll it up, seam side down and slice into desirec lengths (carefully with a butter knife so you don't cut the silicon mat underneath).
Cut slashes into the pastry with a sharp knife along the top and place prepared rolls onto a lined baking tray (or in a container for the freezer - seperating the sausage rolls
Repeat with the remaining two thrids of pastry and sausage mixture.
When you're ready to cook, preheat oven to around 220 degrees celsius and brush rolls with an egg and water wash before placing in the oven until golden brown and cooked through (around 30 minutes).
If you are cooking from frozen (not thawed) cook at 180 degrees Celsius until nicely browned and be sure to check the center has properly cooked through!
Describe the preparation steps of your recipe
Describe the preparation steps of your recipe
Describe the preparation steps of your recipe
Sausage Rolls
Thermomix Model
-
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.
Comments
Made these today mainly for my grandson and they were awesome. Didn't have Tikka paste but used other spices that are in tikka paste and turned out fine.
Yum yum
Great meal and very easy. I used tandoori paste as I had some on hand. Thanks Jo!
Yum!! I had some shredded cooked chicken leftover from something else, so I used it in this. Didn't need to cook with the tikka paste as it was already cooked, so to save myself time I just added curry power to the mix itself and put it in (shop bought - I cheated) puff pastry and into the oven! So easy and so yummy! I also didn't have enough chicken, so I put a bit of leftover mushroom risotto in it. Then I had heaps of leftover filling which I froze for later. So good! Thank for sharing.
I have made these twice now using a mild tandoori paste. They have been inhaled by my family each time. Served with salad or veggies they are a quick easy meal on busy nights.
I used a store bought tikka paste and the flavour was far too strong and completely took over the dish. I love the idea of these so I'll give them another go but next time I'll make my own paste or use much less than the 4 tablespoons suggested.
These were really delicious. We used wholemeal spelt flour for the pastry and it turned out beautifully. Next time I will mince the chicken before hand. The recipe states to add it after the bread and veggie mix, along with the egg and tikka paste, but due to the thick consitency the thermo couldn't handle it and bouced around. I had HEAPS of mixture left over, which I have frozen to use again soon!
I don't have the Indian cookbook so I had to find a tikka paste recipe. They tasted ok but I think I need to get the proper tikka paste recipe and see the difference
Delicious!
Divine. I cheated and used some ready made puff pastry I had in the freezer. I also used only a tablespoon of an indian curry paste out of the fridge I wanted to use up and I didn't want it to be too spicy as I intended to serve these up to my 2 year old daughter. Wow, she absolutely devoured these for lunch 2 days in a row, so did my husband. This receipe is a keeper.