Description
Great way to sneak in some extra veggies into the kiddies. Great for lunch, dinner or the lunchbox.
Ingredients
Scale
- 1 large chicken breast, chopped into chunks
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1/2 zucchini, roughly chopped
- 1/2 green capsicum, roughly chopped
- 40g baby spinach leaves (use less if you dont want a green colour to these. Id suggest 20g or just slicing the spinach by hand)
- 4 spring onions, roughly chopped (or leek/onion)
- 2 garlic cloves, peeled
- Pinch of parsley
- 1 large tablespoon of vegetable stock concentrate
- 3 sheets puff pastry, thawed
Instructions
- Preheat oven to 180 degrees.
- Place everything except chicken, pastry and stock into bowl.
- Blitz on speed 7 for 5 secs or until desired consistency is achieved. You want some consistency to the vegetables.
- Add chicken and stock. Blitz on speed 7 for 6 secs. You want a nice smooth mixture without large chunks. It will be a slightly wet mixture.
- Layer chicken mix on puff pastry. I get two long rolls out of each sheet and cut into a total of twelve rolls. I get 36 rolls in total with this recipe.
- Brush with milk and top with sesame seeds.
- Bake for approximately 30 minutes or until golden.