Chicken Thyme & Vege Sausage Rolls

Chicken & Vege Sausage Rolls 2
I used to make these from time to time before I had the children and take them to work with a big salad! A number of work colleagues really wanted the recipe!!…..I could never get around to giving the recipe to them, so the joke became ‘before christmas’…do you think I even got to it for Christmas!!!…No!!!….So here it is about 4 years later!

Nevermind, a good recipe is certainly worth waiting for!…And I can assure you that these are good….yummy, delicious in fact!

The filling is really pretty straightforward! Just a whole lot of veggies, herbs and chicken mixed together that packs a punch!

If you don’t have the time to make your own rough puff pastry, just please make sure you buy an All Butter Puff. You definitely don’t want any nasty margarine pastry!

Here’s a couple of images to show you what I mean with placing the filling on the pastry sheets.
Sausage RollsSausage Rolls 2

These are quite a treat in our house as I try to keep gluten fairly low in our diet. Spelt is a better option, as its higher in protein and lower in gluten, however still quite carby, so a once in a while thing for us!

Fabulous in a lunchbox or for parties or large gatherings! Yummo!

Chicken, Thyme & Vegetable Sausage Rolls
Yields 24
Ideal for lunches, picnics, parties or large gatherings! Also great for freezing!
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Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Spelt Rough Puff Pastry
  1. 400g Organic Butter, 1-2cm dice & frozen
  2. 400g White Spelt Flour
  3. 1 tsp Celtic Salt
  4. 180g Water, chilled
Filling
  1. 1 Medium Brown Onion, peeled & halved
  2. 1 Clove Garlic, peeled
  3. 4 Sprigs Fresh Thyme
  4. 4 Sprigs Fresh Parsley
  5. 1/4 Bunch Fresh Coriander
  6. 1 Large Carrot, cut into 3-4 cm lengths
  7. 1 Large Zucchini, cut into 3-4cm lengths
  8. 500g Organic Chicken Breast, cut into 3-4cm pieces
  9. 1 Tbsp Italian Herbs
  10. 2 tsp Celtic Salt
  11. 1/2 tsp Cumin
  12. 1/2 tsp Smoked Paprika
  13. 50g Almond Meal or Breadcrumbs
  14. 1 Organic Egg
  15. Extra egg for brushing
  16. Sesame Seed for sprinkling
Instructions
  1. For the pastry, place all the ingredients into the Thermomix and mix 20 Sec/Speed 6.
  2. Transfer the dough onto a lightly floured surface and work into a ball. Halve the dough so you have 2 even portions, then flatten and wrap each portion of pastry in plastic wrap and refrigerate for 20 minutes.
  3. Unwrap 1 portion of pastry and place onto the Thermomat. Using a rolling pin, roll out dough into a long rectangle 3 times as long as it is wide. (approx. 60cm x 20cm) Fold dough into thirds and give folded dough a quarter turn to the left. Repeat rolling and folding process twice, then return to the fridge for 20 minutes. Repeat with the other portion of pastry.
  4. Preheat the oven to 200°C and line 2 large baking trays with baking paper. Set aside.
  5. For the filling, place the onion, garlic and herbs into the Thermomix and chop 3 Sec/Speed 7, then place into a large mixing bowl.
  6. Add the carrot and zucchini and chop 10 Sec/Speed 4. Add to the mixing bowl.
  7. Add the chicken breast to the Thermomix bowl and chop 5 Sec/Speed 5. Add to the mixing bowl.
  8. Add all the remaining ingredients and mix well to combine.
  9. Roll the 2 portions of pastry into 2 large rectangles. Cut the rectangles in half to get 4 sheets approx. 20cmx30cm. (You might want to give them a little trim to neaten the edges.)
  10. Divide the filling evenly between the 4 pastry sheets, placing onto one long edge of the pastry. Roll pastry tightly, enclosing the filling. Cut each roll evenly into 6 sausage rolls. Brush with extra lightly beaten egg and sprinkle with sesame seeds.
  11. Place onto the ready prepared baking tray and bake for 25-30 minutes or until golden brown and nicely puffed.
  12. Serve warm with homemade tomato sauce or freeze for later.
Notes
  1. These are great frozen and tossed straight into a lunchbox!
  2. If you don't have time to make the pastry yourself, make sure you buy an All Butter Puff Pastry. you don't want any nasty margarine in your pastry!
Kitch'n Thyme http://kitchnthyme.com.au/

Roast Beetroot, Ricotta & Walnut Tart (Golden & Red Beetroot)

Roast Beetroot TartSo I was at my beautiful local farmers market last week and I stumbled upon these gorgeous bunches of Golden Beetroots! I absolutely love all the different coloured beetroots and I marvel everytime I cut one open! All the variety in colour of fruits and vegetables just amazes me and just makes them all the more attractive to eat! I mean look at that gorgeous yellow beetroot! It just looks incredible! I must admit I do have a little bit of a fixation with yellow too, so I think it is just extra beautiful!

I immediately thought of making this gorgeous Roast Beetroot Tart. It seems I have a little fascination with making different tarts lately, be assured I will move on at some stage! I think its just the creativity I love, making these pretty designs! And after all the food must look good to want to eat it!

Beetroot SlicesIt’s a similar filling to the Heirloom Tomato Tart & the Kale, Macadamia & Olive Tart. In this one, I roast the beetroot separately and top the tart with it. It’s much easier to bake the tart with just the filling and then top with the roasted beetroot. By doing this you avoid losing the contrast of the colours with the red beetroot staining that beautiful yellow beetroot. It’s really important to roast the beetroot on individual trays too, otherwise the red will stain the yellow.

Roast Beetroot Tart 4 pics

I’ve used my caramelised onions again, and the balsamic pairs with the beetroot so perfectly! The rich flavours of beetroot and the sweetness is of set with the lovely acidic yet rich notes of the balsamic.

Walnuts & beetroot is the chosen nut in this one too. Also a beautiful and classic flavour combination with beetroot.

In the filling I’ve used Ricotta Cheese. You could change this to feta or Goats feta. I didn’t have any goats feta, but that would also be a classic combo.

Roast Beetroot Tart 3

You can play around with different herbs. I’ve used Chives in the egg mix. Italian Parsley, Thyme or Basil would all be lovely.Roast Beetroot Tart close

Roast Beetroot, Ricotta & Walnut Tart (Golden & Red Beetroot)
Serves 6
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PASTRY
  1. 100g Organic Wholemeal Spelt Flour
  2. 100g Organic White Spelt Flour
  3. ½ tsp Celtic Sea Salt
  4. 100g Organic Butter
  5. 40g Water
FILLING
  1. 30g Saracino Sheep Cheese or Parmesan Cheese
  2. 2 Tbsp Olive Oil
  3. 3-4 Medium Brown Onions
  4. 1 Tbsp Balsamic Vinegar
  5. 1 Tbsp Rapadura Sugar
  6. 100g Ricotta Cheese
  7. 20g Walnuts, chopped roughly
  8. 4 Large Organic Eggs
  9. 60g Sour Cream
  10. 60ml Milk
  11. 1/2 tsp Celtic Sea Salt
  12. Small bunch chives, finely chopped
  13. Extra feta or goat's cheese to serve
Beetroot Topping
  1. 2 Large Red Beetroots, peeled
  2. 2 Large Golden Beetroots, peeled
  3. 1/2 tsp Celtic Sea Salt
  4. 1/2 tsp Cumin
  5. 1/2 tsp Garlic Powder
  6. 1/2 tsp Onion Powder
  7. 2 Tbsp Olive Oil
PASTRY
  1. To make the pastry place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
  2. Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
  3. Roll out the dough to approx. 3mm thickness press into a large rectangular tart shell. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
  4. Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case.
FILLING & TOPPING
  1. Preheat the oven to 180°C.
  2. For the roast beetroot, cut the yellow beetroots into even wedges (approximately 16 wedges each). Place the beetroot in a bowl and toss with half of the spices, seasonings and oil. Mix well to coat and spread out onto a large baking tray lined with baking paper. Repeat with the red beetroot and place onto a separate large baking tray lined with baking paper.
  3. Roast the beetroot for 30 minutes or until tender with a knife, then set aside.
  4. Place the saracino sheep cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
  5. To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside in a bowl.
  6. Place the eggs, sour cream, milk, salt & chives into the Thermomix bowl. Mix 10 Sec/Speed 4.
  7. To assemble, scatter the onions evenly over the base of the tart, follow with spoonfuls of the ricotta & walnuts.
  8. Pour over the egg mix and finish with the reserved grated cheese.
  9. Bake for 25 minutes or until just set and golden brown.
  10. Top with the reserved Roast Beetroot and serve with a beautiful big green salad!
Notes
  1. Try my Heirloom Tomato Tart
  2. You can easily make this tart dairy free by substituting the sour cream for coconut cream, the milk for almond or rice milk, and leave out the cheeses!
Kitch'n Thyme http://kitchnthyme.com.au/

Kale, Olive & Macadamia Tart

Kale Tart 1 I love Kale! There are so many ways you can cook Kale. From chips to smoothies, there are so many options when it comes to this brassica. I love iron rich and vitamin rich foods! Kale has become a real foodie loving vegetable and it’s not hard to see why!

This tart is a variation of my Heirloom Tomato Tart. It’s basically the same in terms of the pastry & egg mix, just a few different ingredients in the filling!Kale Tart 2 I love olives! I’m dying to go to Italy and just eat olives! Between my obsession with olives, olive oil and tomatoes, I think I should have been Italian!

The saltiness of the olives in this tart matches the kale so nicely! The crunch of the macadamias pairs so nicely with the creaminess of the cream cheese.

Same as with my Heirloom Tomato Tart the pastry is made from spelt using my old pastry ratio I learnt when I studied as a chef. It’s still really light and melts in the mouth as it’s loaded with butter!  Enjoy this beautiful autumn tart! Kale Tart 3  

Kale, Olive & Macadamia Tart
Serves 6
A delicious variation of my Heirloom Tomato Tart
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PASTRY
  1. 100g Organic Wholemeal Spelt Flour
  2. 100g Organic White Spelt Flour
  3. ½ tsp Celtic Sea Salt
  4. 100g Organic Butter
  5. 40g Water
FILLING
  1. 30g Saracino Sheep Cheese
  2. 2 Tbsp Olive Oil
  3. 4 Medium Brown Onions
  4. 1 Tbsp Balsamic Vinegar
  5. 1 Tbsp Rapadura Sugar
  6. 50g Organic Butter
  7. 1/3 Bunch Organic Kale, de-veined & roughly chopped
  8. 4 Large Organic Eggs
  9. 60g Sour Cream
  10. 60ml Milk
  11. 1/2 tsp Celtic Sea Salt
  12. 100g Cream Cheese, cut into cubes
  13. 10 Kalamata Olives, pitted & sliced in halves
  14. 20g Macadamias, quartered
  15. Few sprigs Italian parsley, finely chopped
PASTRY
  1. To make the pastry place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
  2. Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
  3. Roll out the dough to approx. 3mm thickness press into a large rectangular tart shell. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
  4. Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case.
FILLING
  1. Place the saracino sheep cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
  2. To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside in a bowl.
  3. While the pan is still hot, place back on the heat, add the butter and kale and cook the kale, stirring until just wilted. It should retain it's beautiful vibrant green colour! Take off the heat and set aside.
  4. Place the eggs, sour cream, milk, & salt into the Thermomix bowl. Mix 10 Sec/Speed 4.
  5. To assemble, scatter the onions evenly over the base of the tart, follow with the cream cheese, kale, olives & macadamias.
  6. Pour over the egg mix and finish with the reserved grated cheese & parsley.
  7. Bake for 25 minutes or until just set and golden brown. Serve warm or cool.
Notes
  1. Try my Heirloom Tomato Tart
  2. You can easily make this tart dairy free by substituting the sour cream for coconut cream, the milk for almond or rice milk, and leave out the cheeses!
Kitch'n Thyme http://kitchnthyme.com.au/

Heirloom Tomato Tart

Heirloom Tomato Tart C
This beautiful tomato tart is one of my absolute favourites and a true crowd pleaser! It’s summery, fresh and tastes delicious!

The pastry is made from spelt using my old pastry ratio I learnt when I studied as a chef. It’s still really light and melts in the mouth as it’s loaded with butter!

The caramelised onions add so much delectable flavour to this summery tart! Bringing out the sweetness of the onions compliments the sweetness of the heirloom tomatoes so perfectly!

You can replace the Saracino sheep cheese with parmesan or leave it out if avoiding dairy. To make it completely dairy free, leave out the feta or ricotta and swap the milk for almond milk (or your choice of dairy free milk) and the sour cream for coconut cream. It will work just as beautifully!

I’ve always had an obsession with heirloom tomatoes and I’m so glad I live close to Noosa where I can get the most amazing ones from the local farmers market! Their unusual shapes and devine colours along with their amazing sweetness just make them delectable! And what could make these tomatoes more perfect than fresh basil, pepper and sea salt! Yum

Remember to share your creations with me too. Just hashtag #kitchnthyme or tag me @kitchnthyme  on Instagram or of course post your photo to my facebook wall! I love to see what you’re cooking!

 

Heirloom Tomato Tart
Serves 6
If you are as obsessed with heirloom tomatoes as I am, you will be sure to love this!
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PASTRY
  1. 100g Organic Wholemeal Spelt Flour
  2. 100g Organic White Spelt Flour
  3. ½ tsp Celtic Sea Salt
  4. 100g Organic Butter
  5. 40g Water
FILLING
  1. 30g Saracino Sheep Cheese
  2. 2 Tbsp Olive Oil
  3. 4 Medium Brown Onions
  4. 1 Tbsp Balsamic Vinegar
  5. 1 Tbsp Rapadura Sugar
  6. 4 Large Organic Eggs
  7. 60g Sour Cream
  8. 60ml Milk
  9. 1/2 tsp Celtic Sea Salt
  10. ½ Bunch Onion Chives
  11. 100g Ricotta or Feta Cheese
  12. 500g Mixed Heirloom Tomatoes, sliced
PASTRY
  1. To make the pastry place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
  2. Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
  3. Roll out the dough to approx. 3mm thickness press into a large rectangular tart shell. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
  4. Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case.
FILLING
  1. Place the cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
  2. To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside.
  3. Place the eggs, sour cream, milk, salt & chives into the Thermomix bowl. Mix 10 Sec/Speed 4.
  4. To assemble, scatter the onions evenly over the base of the tart, follow with the dollops of the ricotta, pour over the egg mix and finish with the reserved grated cheese.
  5. Bake for 25 minutes or until just set. Let cool slightly.
  6. Place the tomatoes on top, mixing the colours. Top with fresh basil, sprinkle with salt, pepper and generously drizzle with olive oil.
Kitch'n Thyme http://kitchnthyme.com.au/