Sausage Rolls Chicken With Vegetables
1 cup (70 g) fresh breadcrumbs integral
500g chicken breast, chopped
1 egg, plus 1 extra egg, lightly beaten
1 courgette, finely grated
1 carrot, finely grated
1 / 2 onion, grated
1 / 4 cup chopped cilantro leaves
1 / 4 cup flat-leaf parsley
4 sheets of frozen puff pastry, just thawed
1 tablespoon sesame seeds
Tomato or sweet chilli sauce, or to serve
Preheat oven to 200 ° C and line 2 baking sheets with parchment paper.
Process crumbs, chicken and egg unbeaten in a food processor until smooth. Place in a bowl, mix with the vegetables and herbs, then season.
Place a sheet of dough on a floured surface and cut in half. A spoon session of the length of the mixture along the center of each piece. Sometimes one of the edges of the dough and go for the filling side, then fold the other side to make a roll, press gently to seal. Repeat with remaining dough and filling. Cut the rolls into pieces about 3 cm and cut two small incisions on each roll to prevent splitting. Place on baking sheets, cover and refrigerate for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until rolls are lightly browned and cooked through. Serve with sauce on the side.