• high fat 11.50g 11.50%
  • high sat fat 5.75g 5.75%
  • med salt 219.75mg 0.21%
  • low sugar 2.06g 2.06%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Blend chicken, onion, garlic, carrot, zucchini, potato, pumpkin, the sauces and the eggs in a food processor to smooth consistency.
  2. Pour mixture into a large bowl. Add breadcrumbs and mix well.
  3. Cut 3 sheets of prepared canola puff or short crust pastry into 3 long strips.
  4. Place mixture along length of pastry and roll.
  5. Glaze edge with milk and seal.
  6. Cut each roll into 4.
  7. Bake in oven at 180°C for 20 - 25 min or until pastry is golden brown.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
41.51g
100.00g
Energy (kJ)
389.64kJ
938.63kJ
Protein (g)
3.83g
9.22g
Total fat (g)
4.77g
11.50g
- Saturated fat (g)
2.39g
5.75g
- Polyunsaturated fat (g)
0.30g
0.73g
- Monounsaturated fat (g)
1.73g
4.16g
Cholesterol (mg)
21.34mg
51.41mg
Carbohydrate-available (g)
8.42g
20.28g
CarbohydrateSE (g)
8.41g
20.27g
- Sugars (g)
0.86g
2.06g
Water (g)
23.35g
56.25g
Dietary fibre (g)
0.61g
1.48g
Thiamin (mg)
0.03mg
0.07mg
Riboflavin (mg)
0.03mg
0.07mg
Niacin (mg)
0.73mg
1.75mg
Niacin equivalents (mg)
1.55mg
3.74mg
Vitamin C (mg)
2.37mg
5.71mg
Total folate (ug)
7.70ug
18.54ug
Total vitamin A equivalents (ug)
53.61ug
129.15ug
Retinol (ug)
6.61ug
15.93ug
Beta carotene equivalents (ug)
280.94ug
676.78ug
Sodium (mg)
91.22mg
219.74mg
Potassium (mg)
92.39mg
222.57mg
Magnesium (mg)
7.87mg
18.95mg
Calcium (mg)
7.71mg
18.58mg
Phosphorus (mg)
44.84mg
108.01mg
Iron (mg)
0.27mg
0.65mg
Zinc (mg)
0.18mg
0.44mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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