Quick & Easy Sausage Rolls
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Place frozen phyllo dough in refrigerator for at least 8 hours or overnight to thaw. Let stand at room temperature 2 hours before using.
Preheat oven to 350°F (175°C).
Heat oil in non-stick skillet. Sauté onion, garlic and potato over medium heat. Sprinkle with parsley, spices, salt and pepper. Add ground chicken and use back of spoon to break up into small pieces. Sauté until cooked through and meat is no longer pink.
Cover 9 sheets of phyllo with a towel (about half a package). Place remainder in package and back in refrigerator. Take 1 sheet, brush or spray with olive oil and fold in half. Place ¼ cup (60 mL) filling along narrow side of dough. Fold in 1 inch (2.5 cm) along edges and roll up. Place seam side down on baking sheet. Repeat with remaining sheets and filling. Brush tops with olive oil.
Bake 12-14 minutes or until golden brown. Let stand a few minutes before cutting each roll into three bite-size pieces.
This is a healthier version of a popular appetizer that is usually made with higher fat ground pork and puff pastry. Phyllo dough is made with flour, water, and a small amount of oil. It is used in many ways: layered, folded, rolled, or ruffled, with various fillings. It is almost always used in multiple layers, with butter or oil between layers. This recipe was tested using spelt phyllo. Double the recipe to use the full one pound (450 g) package of dough.
|Per 125 g serving||Amount|
|Saturated Fat||1 g|
|Per 125 g serving||% Daily Value|