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PrintQuick & Easy Sausage Rolls
These flavourful sausage rolls are the perfect portable lunch. Using phyllo dough instead of the more traditional puff pastry helps make these sausage rolls much leaner than the classic version.
![[+]](/images/uploads/recipes/2010/Nov/12/305_view.jpg)
Quick & Easy Sausage Rolls
1 lb
lean ground chicken
450 g
1 tsp
canola oil
5 mL
1 cup
onion(s), diced
250 mL
2 cloves
garlic, minced
2 cloves
1
potato(es), medium, with skin, grated
1
1/2 cup
parsley, fresh, minced
125 mL
1 tsp
savory, dried
5 mL
1/4 tsp
allspice, ground
1.25 mL
1/2 tsp
salt
2.5 mL
1/2 tsp
black pepper, freshly ground
2.5 mL
1 lb
spelt phyllo dough, defrosted
450 g
or
1 lb
phyllo dough, defrosted
450 g
1/4 cup
extra virgin olive oil
60 mL
Preparation
Serves 9
Cook time :
15 min
|
Preparation time :
10 min
Quick & Easy Sausage Rolls
1
Place frozen phyllo dough in refrigerator for at least 8 hours or overnight to thaw. Let stand at room temperature 2 hours before using.
2
Preheat oven to 350°F (180°C).
3
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.
4
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.
5
Bake 12-14 minutes or until golden brown. Let stand a few minutes before cutting each roll into three bite-size pieces.
Notes: 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 used spelt phyllo. Double the recipe to use the full one pound (450 g) package of dough.
