Chicken Sausage Rolls
Everybody’s favourite party food! These easy chicken sausage rolls feature a juicy chicken mince, vegetable and sage filling encased in flaky, buttery puff pastry. They’re easy to whip up, ready in 30 minutes and are a guaranteed crowd pleaser!
Servings: 30
Calories: 158kcal
Ingredients
For the filling
- 500 grams chicken mince ground chicken
- 1 clove garlic crushed
- 1 small brown onion very finely diced
- 1 small zucchini 100 grams, finely grated and excess liquid squeezed and discarded
- 1 small carrot 100 grams, finely grated
- 1 tablespoon sage fresh, finely chopped
- 1 tablespoon thyme fresh, finely chopped
- ¼ cup duck fat at room temperature. Or olive oil
- ½ cup panko breadcrumbs
- 1 teaspoon Dijon mustard
- salt and pepper
To roll
- 2 ½ sheets puff pastry 2 ½ sheets of 25 x 25cm frozen, ready-rolled puff pastry. Thawed.
- 1 egg beaten
- sesame seeds
Instructions
- Pre-heat the oven to 200°C/ 392F (180 °C fan forced). Line 2 flat baking trays with baking paper.
For the filling
- Squeeze a little of the excess liquid from the grated zucchini.
- Place all of the filling ingredients (chicken mince, garlic, onion, zucchini, carrot, herbs, duck fat, breadcrumbs, mustard and salt + pepper) in a bowl and stir until completely combined and sticky.
- Lay out a square of thawed puff pastry on a board or clean bench.
- Place ⅕th of the filling mixture along one edge of the pastry and shape into a 'sausage shape' along the length of the pastry.
- Tightly roll the pastry over the top of the filling and continue rolling until you reach the middle of the puff pastry square. Use a little water to seal the edge and cut the pastry along the long edge, leaving a rectangle of puff pastry for the next sausage roll.
- Repeat with the remaining filling and puff pastry, until you have 5 long sausage rolls.
- Brush the tops of the sausage rolls with the beaten egg, mixed with a teaspoon of water.
- Cut the rolls into smaller pieces of desired size (30 small or 10 large).
- Sprinkle with sesame seeds and place onto the prepared oven trays.
- Bake for 20-23 minutes, or until the pastry is puffed and golden and the filling is cooked through in the middle.
- Cool slightly on a wire rack and serve with your favourite dipping sauce and sides.
Video
Notes
- Seal the edges of the pastry with water and place the rolls seam-side down on the tray, to stop them from bursting open when they bake.
- Keep the pastry covered with a lightly damp paper towel while thawing, to prevent it from drying out and cracking.
- Cooking times will vary depending on your oven and the size the sausage rolls are cut. They are ready when the pastry is puffed and golden and the filling reaches 75 °C in the middle.
- Mini, or large? Cut the sausage rolls to your preferred size before baking. Make them mini or bite-sized for entertaining or lunchboxes, or keep them larger for lunch or dinner. Cooking times will vary for large sausage rolls.
- Serve them with potato fries, sweet potato fries, wedges, a side salad or steamed veggies. And don’t forget the dipping sauce! Some great recommendations are garlic aioli, smoky BBQ sauce or honey mustard dipping sauce.
- Storage – keep cooled leftovers in the fridge in an airtight container for 2-3 days.
- Reheating; reheat in an oven at 180 C/356 F for around 10-12 minutes or an air fryer at 160 C for around 5-7 minutes, until crisped on the outside and steaming hot in the middle. They can also be microwaved, but the pastry will remain soft rather than becoming crisp.
- Freezing; Chicken sausage rolls can be frozen, baked or un-baked, for up to 3 months. For baked sausage rolls, allow them to cool completely and store them in an airtight container or freezer bag. To reheat, place the frozen sausage rolls in an oven at 180 C/356 F for around 15 minutes, or until steaming hot in the middle. They can also be thawed in the fridge overnight and be eaten hot or cold. For un-baked sausage rolls, place them on a baking tray and freeze until solid. Then, transfer them to a freezer-safe container or bag and store for up to 3 months. When ready to bake, place the frozen sausage rolls on a lined baking tray and add 5 additional minutes to the baking time.
- Please note that the nutrition information is based on the rolls being divided into 30 pieces, with one piece being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the sausage rolls.
- This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 158kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 72mg | Potassium: 123mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg