Today I am sharing another quick and easy make-ahead lunch idea. You can read about my other recipes here: curry pumpkin muffins, haloumi, olive and sundried tomato loaf, spring chicken salad and pork pasties.
I love sausage rolls, but often find that they leave me with an unpleasant feeling of having over-indulged in pastry all afternoon! I made these rolls with filo, which is a little lighter and simple to work with.
I decided to change things up by using chicken mince (or I might have had leftover from making a chicken dish for my baby 😉 !). I am a big fan of adding flavour punches to my cooking at the moment, so this recipe has added olives, roasted red capsicum and feta. All the prep required is a simple mix together of the filling ingredients and then roll them up! You can enjoy them fresh out of the oven, or freeze the leftovers for a busy day when lunch prep is not an option, but neither is a boring cheese sandwich.
Chicken and olive sausage rolls
- 250g chicken mince
- 8 green olives, sliced
- 1 roasted red capsicum, cut into thin strips
- 50g feta, crumbled
- 1 egg
- Salt and pepper to taste
- 8 sheets filo pastry
- Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
- Mix together the chicken mince, olives, capsicum, feta, egg and salt and pepper.
- Lay out 2-3 sheets of filo pastry, spraying a thin layer of spray oil in between each.
- Spread one quarter of the filling along the bottom half of the pastry in a long sausage shape. Roll upwards to form a log and spray the top of the pastry. Cut in half and place on the baking tray. Continue three times more to create 8 sausage rolls.
- Bake for 30 mins or until golden and flaky, and the chicken is cooked through.