For a little dinner inspiration, make these colourful rolls for the family.
Ingredients
- 2 teaspoons olive oil
- 500g Steggles chicken breast mince
- 2 green onions, chopped
- 1 garlic clove, crushed
- 1 1/2 cups frozen mixed vegetables (peas, corn, beans, capsicum, carrot)
- 1/2 cup light and creamy evaporated milk
- 125g can creamed corn
- 4 sheets frozen reduced-fat puff pastry, partially thawed
- 1 egg, lightly beaten
- Tomato sauce, to serve
Method
- Step 1Heat oil in a large frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
- Step 2Add onion and garlic. Cook, stirring, for 1 minute. Add frozen vegetables, milk and corn. Cook, stirring, for 5 minutes or until sauce has thickened slightly. Remove from heat. Cool.
- Step 3Preheat oven to 200°C/180°C fan-forced. Grease 2 large baking trays. Cut each pastry sheet into 4 squares. Spoon 2 tablespoons mince mixture over 1 half of 1 pastry square. Brush edges with egg. Fold over 1 side of pastry to enclose filling. Press edges together with a fork to seal. Place on prepared tray. Repeat with remaining mince mixture, pastry squares and egg. Brush tops with egg.
- Step 4Bake for 20 minutes or until pastry is golden and puffed, swapping trays halfway during cooking. Serve with sauce.
- Low fat
- Low kilojoule
- Low sodium
Nutrition
782 kj
Energy
6.5g
Fat Total
2.8g
Saturated Fat
1g
Fibre
10.7g
Protein
43mg
Cholesterol
200mg
Sodium
20.5g
Carbs (total)
All nutrition values are per serve
Notes
Freeze remaining cooked rolls in an airtight container between sheets of baking paper for up to 3 months.
Variation: To make mini potato pies, omit pastry. Spoon mince mixture into lightly greased ovenproof dishes and top with mashed potato. Bake for 25 minutes or until golden.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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