Broccolini Sausage Rolls
- 2 bunches Broccolini® (ends trimmed)
- 2 sheets frozen puff pastry (partially thawed)
- 1 egg (lightly beaten)
- 1 tbs black & white sesame seeds
- tomato chutney (to serve)
FILLING
- 4 thick slices of white bread (crusts removed, torn into coarse crumbs)
- 2 tbs milk
- 500 g sausage mince
- 2 green onions (finely chopped)
- 1 carrot (grated)
- 1 zucchini (grated)
- 2 tbs tomato chutney
- 1 egg (lightly beaten)
- Preheat oven to 200°C fan forced. Bring a saucepan of salted water to the boil. Add 8 Broccolini® and cook for 1 minute until bright green and almost tender. Drain well and pat dry with paper towel.
- To make filling, place bread in a large bowl, pour over milk and stand for 10 minutes. Finely chop 2 stems of the raw Broccolini® add to the bread with sausage mince, onions, carrot, zucchini, chutney and egg. Mix well. Divide the filling into four.
- Place one pastry sheet onto a board. Cut in half lengthways. Spoon one portion of the filling down the long edge of the pastry. Top with 2 par-cooked Broccolin®. Brush opposite pastry edge lightly with beaten egg and roll up to enclose filling. Brush the top with egg and sprinkle with sesame seeds. Place onto a tray lined with baking paper. Repeat to make 3 more long rolls.
- Bake for about 25-30 minutes, or until golden and cooked through. Slice if you like and serve with tomato chutney.
