Healthy chicken and vegetable sausage rolls recipe

Photo: Healthy chicken and vegetable sausage rolls recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Healthy chicken and vegetable sausage rolls recipe. Enjoy quick and easy chicken recipes and learn how to make Healthy chicken and vegetable sausage rolls recipe.

Chicken mince, lots of vegies and fresh herbs make these sausage rolls something special.

To Prep 0:45
To Cook 0:25
INGREDIENTS 11
DIFFICULTY EASY
MAKES 60 

Ingredients

1 cup (70g) fresh wholemeal breadcrumbs
500g chicken breast mince
1 egg, plus 1 extra lightly beaten egg
1 zucchini, finely grated
1 carrot, finely grated
1/2 onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
1 tablespoon sesame seeds
Tomato or sweet chilli or sauce, to serve

Method

Step 1 Preheat the oven to 200°C and line 2 baking sheets with baking paper.

Step 2 Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season.

Step 3 Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting. Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

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Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe
Homemade Frozen Chicken Fingers Recipe
Grilled Chicken With Roasted Kale Recipe
Baked Chicken Nuggets with Cheddar Broccoli Rice Recipe

Chicken and tarragon brioche pies recipe

Photo: Chicken and tarragon brioche pies recipe

Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

200g 'Tesco Lighter' ready rolled shortcrust pastry
a little plain flour, for dusting
1 egg, beaten
2 large skinless chicken breasts, cut into strips
25ml olive oil
2 shallots, finely sliced
1tbsp tarragon, finely chopped
1tbsp dried tarragon, ground
salt
pepper

Roll the pastry out to 2cm thickness on a lightly floured surface and cut into 4 equal rounds with diameter of 10cm each. Reserve the left over pastry and gather into a ball.

Use to line the base and sides of 5cm metal ring moulds with a depth of 6-7cm. Carefully transfer to a lined baking tray, prick the bases and chill until needed.

Meanwhile, heat the olive oil in a large frying pan over a moderate heat and saute the shallots for 4-5 minutes, stirring occasionally until softened. Add the chicken, ground tarragon and some seasoning and continue to cook for 6-8 minutes, stirring occasionally, until the chicken is just cooked.

Remove from the heat and lay the mixture out on a chopping board to cool. Roughly chop the chicken pieces once they have cooled a little and gather the mixture up into a mixing bowl. Add the chopped tarragon and mix well.

Pre-heat the oven to 190 degrees. Remove the pastry from the fridge and spoon into the cases, filling them all the way to the top. Roll the reserved pastry out on a lightly floured surface and cut 4 rounds that will act as lids for the pies. They should not overlap the pastry rim, rather, sit flush next to the pastry at the rim, to give an appearance similar to the top of a brioche bun.

Brush the tops with the beaten egg and bake in the oven for 25-30 minutes until the pastry is golden and cooked and the filling is hot. Remove and arrange on saucers before serving.

From Tesco Realfood
 
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Chicken, leek and tarragon pies
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Chicken, leek and tarragon pies recipe

Photo: Chicken, leek and tarragon pies recipe

Takes: 15mins to prepare and 30mins to cook
Serves: 12

Ingredients

10g (1⁄2oz) butter
200g (7oz) baby leeks, thinly sliced
150g (5oz) cold roast chicken, diced
4tbsp crème fraîche
2tsp grainy mustard
2tbsp chopped tarragon
750g ready-rolled all-butter puff pastry
1 egg yolk, beaten

Preheat the oven to gas 6, 200°C, fan 180°C. Melt the butter in a large pan over a gentle heat. Add the leeks with a little seasoning and cook for 3 minutes or until softened. Remove from the heat and set aside to cool.

In a large bowl, mix the chicken, cooled leeks, crème fraîche, mustard and tarragon until well combined. Season the mixture and give everything another stir.

Unroll one pack of pastry and stamp out 12 discs using an 8cm (3 1/2in) pastry cutter. Place the cut discs on a baking tray lined with nonstick paper and chill while you prepare the other rounds.

Unroll the remaining pastry and stamp out another 12 rounds, this time using a 9cm (4in) pastry cutter (if necessary, roll out the pastry a little with a rolling pin to mzake it larger). Transfer to a baking tray lined with nonstick paper and chill for 10 minutes.

Meanwhile, remove the 8cm rounds from the fridge. Pile a heaped tablespoon of the filling mixture in the middle of each round, leaving a 1cm (1/2in) border. Brush the borders with the beaten yolk, then place the 9cm (4in) rounds over the filling and press down firmly to seal the edges, ensuring there is no air trapped. Crimp the edges with a fork, then chill for 10-15 minutes to firm up.

Brush the pies with the remaining yolk, then poke a small air hole in the centre of each. Bake for 20 minutes until puffed and golden. Remove from the oven and leave to cool on a wire rack, before transporting to your picnic.

From Tesco Realfood

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Buttermilk chicken with sweet potato mash
Italian-style chicken casserole
Herbed chicken thighs 
Roast chicken thigh fillets
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Chicken pasties recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken pasties Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken pasties. 

Lunch-box meals become more exciting with these tasty chicken pasties.

Makes 24 

Ingredients

60g unsalted butter
1 onion, chopped
1 tsp curry powder
1 carrot, peeled, grated
2 sticks celery, chopped
10 button mushrooms, chopped
2 cups shredded, barbecued chicken
270g can corn kernels, drained
1 tbs plain flour
375ml (1 1/2 cups) chicken stock
6 sheets puff pastry, defrosted
Milk or egg yolk, to brush pastry 

Method

Preheat oven to 180°C. Melt butter in a pan over medium heat. Add onion and curry and fry until onions are soft but not brown. Add carrot and celery and cook for 1-2 minutes.

Add mushrooms and cook for 2 minutes. Add chicken and corn and stir until combined. Stir in flour, then gradually start adding stock, stirring, until mixture thickens. Set aside to cool.

Cut each pastry sheet into 4. Add about 2 tablespoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk.

Repeat with remaining pastry and mixture. Place on a lined baking tray and bake for 20-25 minutes or until golden.

Source
delicious. - February 2003, Page 96
Recipe by Artarmon Public School 

More Chicken Recipes:       

Chicken stroganoff
Chicken provencale
Citrus chicken 
Chicken gumbo
Chicken schnitzel 
Chicken stock 

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Chicken Empanada - How to Make Chicken Empanada

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Empanada Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Empanada.

Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by placing the  filling in the middle of a flattened dough and sealing it by pinching and folding the edges. Similar types of Empanadas are also common in Spain and South America. In fact, the Cuban Picadillo almost resembles the Filipino Empanada in ingredients and taste.

Empanada can be fried or baked. I prefer the baking method since it gives more flaky texture to the crust.

Ingredients:

Filling

1 1/2 lb boneless chicken breast, cut into cubes
1 piece medium-sized onion, minced
1 tbsp garlic, minced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar
1/2 piece chicken cube
2 tbsp cooking oil

Crust

3 cups flour
4 tbsp sugar
6 tbsp water, cold
1 piece raw egg
1 cup butter, cold
1/2 tsp baking powder
1/2 tsp salt

Watch the cooking video:

Cooking Procedure

1. Cook the Filing

1.1 In a heated pan, pour the cooking oil and allow to heat-up
1.2 Saute the garlic and onions
1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes)
1.4 Add water and chicken cube then simmer for 10 minutes
1.5 Put-in carrots and potatoes and simmer for 5 minutes
1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes
1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

2. Make the dough

2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well.
2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
2.3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process.
2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
2.5 Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique)

4. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.

5. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.

6. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.

7. Remove from the oven.

8. Serve hot.

Source: panlasangpinoy.com

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Almond Chicken Salad

Save and Share Chicken Empanada Recipe

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Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip.

Total Time: 1 hr 0 min
Prep 40 min
Cook 20 min

Yield: 12 to 15 servings
Level: Easy

Ingredients

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions

Preheat vegetable oil in a deep-fryer to 350 degrees F.

In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip
1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
 2 teaspoons hot sauce

In a medium sauce pot, slowly melt Cheddar over medium/low heat. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.

Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

Recipe courtesy Paula Deen
Show: Paula's Party Episode: Cheese Glorious Cheese

More Chicken Recipes:

Spicy Chicken Empanadas with Orange Salsa Verde
Chicken Empanadas
Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad

Save and Share Cheesiest Fried Chicken Empanadas with Chili Con Queso Dip Recipe

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Spicy Chicken Empanadas with Orange Salsa Verde Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spicy Chicken Empanadas with Orange Salsa Verde Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spicy Chicken Empanadas with Orange Salsa Verde.

Total Time: 43 min
Prep 20 min
Inactive 3 min
Cook 20 min

Yield: 10 to 12 empanadas
Level: Easy

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 can diced green chiles
1/2 jalapeno, seeded and finely diced, optional
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated pepper jack cheese
Salt and freshly ground black pepper
Prepared pie dough
1 egg mixed with 1 tablespoon water, for egg wash
Peanut oil, for fryer
Orange Salsa Verde dipping sauce, recipe follows

Directions

Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.

In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.

Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.

Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.

Cook's Note: Make sure to flip so both sides cook evenly.

Orange Salsa Verde:

1 jar prepared salsa verde
1/4 cup fresh orange juice
1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)

In a large bowl combine all ingredients.

Recipe courtesy Libbie Summers
Show: Paula's Home Cooking Episode: It's My Party

More Chicken Recipes:

Chicken Empanadas
Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad

Save and Share Spicy Chicken Empanadas with Orange Salsa Verde Recipe

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Chicken Empanadas Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Empanadas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Empanadas.

Total Time: 55 min
Prep 40 min
Cook 15 min

Yield: 12 to 15 empanadas
Level: Intermediate

Ingredients

3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Water

Directions

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Mexican Fiesta

More Chicken Recipes:

Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad
Oven-Fried Chicken

Save and Share Chicken Empanadas Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.