Categories: July

Ingredients

• 75g fresh wholemeal crumbs
• 500g good-quality chicken mince
• 1 courgette, finely grated
• 1 carrot, finely grated
• 1 small onion, grated
• handful chopped fresh coriander
• handful chopped fresh parsley
• 2x 375g packs ready-rolled puff pastry
• 1 egg, lightly beaten
• 1 tbsp sesame seeds

Directions

1. Line 2 large baking sheets with baking paper. Whizz the breadcrumbs and chicken in a food processor, until combined. Place in a bowl, add the vegetables and herbs, season, and mix together with your hands.

2. Unroll 1 pastry sheet and lay on a work surface. Cut lengthways into 5 long strips. Spoon one-tenth of the mixture down the centre of each pastry strip. Brush the edges with water and bring them up and over the filling, pressing together to seal. Repeat with the remaining pastry and filling. Cut each strip into 6 pieces and cut 2 small incisions into the top of each roll. Place on baking sheets, cover and chill for 30 minutes.

3. Preheat the oven to 200˚C/fan 180˚C/gas 6. Brush each roll with egg and sprinkle with sesame seeds. Bake for 25-30 minutes, until browned and the chicken is cooked through.

Email to a friend | Print this recipe | Back