During 2017, I munched my way through no fewer than 365 Greggs sausage rolls, which I think you’ll agree is far too much sausage for any girl. I’m hoping to change my ways in 2018 and replace my seven inches of pork with a healthier option.
I’ve decided to take to the kitchen to create my very own alternative, which I now want to share with all of you Midlands Zone readers. So in 2018, if I’m not getting my usual good porking, I’m at least going to keep it spicy with my Chilli Turkey Rolls. Let’s hope I can keep it up!
1 cup (70g) fresh wholemeal breadcrumbs
500g turkey breast mince
1 egg, plus 1 extra lightly beaten egg
1 zucchini, finely grated
1 carrot, finely grated
1/2 onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
1/2 a teaspoon of chilli flakes
Tomato or sweet chilli or sauce, optional, to serve
Step 1: Preheat the oven to 200°C and line two baking sheets with baking paper.
Step 2: Process crumbs, turkey and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables, herbs and chilli flakes, then season.
Step 3: Place one pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along the centre of each piece. Fold over one edge of pastry and tuck in beside filling, then fold over the other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling.
Cut rolls into 3cm pieces and make two small incisions in each roll to prevent splitting.
Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.
Enjoy! Miss Penny! x
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