Search This Blog

Wednesday, May 31, 2017

Kid-friendly Turkey Sausage Rolls with Mango Chutney

Kids love these simple sausage rolls. Using turkey sausage meat instead of pork sausage helps keep the fat content down
By Paul Finkelstein

1 lb (500 g) fresh turkey sausage removed from casing (or use ground turkey)
2 Tbsp (30 mL) fresh cilantro, finely sliced
2 Tbsp (30 mL) fresh mint, finely sliced
1/4 cup (60 mL) cooking onion, minced
2 egg whites, beaten
1/4 cup (60 mL) whole-wheat bread crumbs or oats
1 tsp (5 mL) salt
1/2 tsp (2 mL) black pepper
1/2 tsp (2 mL) nutmeg
3 sheets phyllo pastry (found in the frozen food section with baked goods)
1/4 cup (60 mL) extra-virgin olive oil
1/4 cup (60 mL) sweet, chunky mango chutney, jarred
24 fresh cilantro leaves, stems off (for garnish)
Phyllo is simple to work with but it can be very delicate. Air is its biggest enemy, so while you’re working with it, keep the extra sheets covered with a damp cloth until you use them. There are a variety of mango chutneys available in grocery or health food stores. I like to use one that’s a little bit spicy to add another element to the appetizer.

Preheat oven to 375°F. In medium bowl, mix together turkey meat, cilantro, mint, onion, egg whites, bread crumbs, salt, pepper and nutmeg.
Lay one sheet of phyllo lengthwise on counter with the short side facing you, and brush evenly with olive oil. Divide meat mixture into thirds and roll each third into a long sausage shape, approximately one inch (2.5 cm) in diameter and one inch shorter than the length of the phyllo sheet. Lay this along the short edge of phyllo sheet (see below). Roll phyllo up, encasing meat mixture, brushing the phyllo with olive oil while rolling. Press ends together and tuck under. When you have done all three rolls, gently transfer to a baking sheet lined with parchment paper, with phyllo edge on bottom.
Cook until golden brown, about 20 minutes. Let stand a couple of minutes, then transfer to a cutting board and slice each roll into eight one-inch (2.5-cm) pieces with a serrated knife. Turn each piece on its side, top with a dab of mango chutney and garnish each with a cilantro leaf.

Makes 24 pieces.

Nutritional information 
Per piece: 66 calories, 4 g protein, 4 g fat (1 g saturated fat), 3 g carbohydrates, 0 g fibre, 15 mg cholesterol, 146 mg sodium

Best Health Magazine, November/December 2009; photography by Edward Pond

No comments:

Post a Comment