Easy chicken sausage rolls with puff pastry

Jump to:

• Why this recipe works
• Key ingredient notes and substitutions
• How to make chicken sausage rolls with puff pastry
• How to tell when chicken sausage rolls are done
• Troubleshooting
• What to serve with chicken sausage rolls
• Lunchbox and party ideas
• Make ahead, storage and freezing
• Variations
• More puff pastry recipes
• Recipe

Recipe updated June 2026: Refreshed with clearer puff pastry tips, freezer instructions, lunchbox and party serving ideas, plus troubleshooting for soggy pastry and sealing.

Key ingredient notes and substitutions

You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.

Chicken mince

Chicken mince, or ground chicken, gives these sausage rolls a lighter filling than traditional pork sausage rolls.

If you can't find chicken mince, use chicken sausages of a similar weight. Remove the skins and break the sausage meat up with a fork before mixing.

Flavourings

Parsley, chives, mustard powder, black pepper and salt give the filling its savoury flavour. The mayonnaise helps keep the chicken filling moist, which is useful because chicken mince can be lean.

Puff pastry

Use a standard sheet of ready-rolled puff pastry, about 375g. In the UK, this is usually one chilled supermarket sheet. Make sure it's puff pastry, not shortcrust pastry.

Egg wash

Beaten egg helps seal the pastry and gives the sausage rolls a golden, glossy finish. Brush it along the seam to help the pastry stick, then brush the tops before baking.

Sesame seeds

Optional, but they make the tops look finished. You can also use poppy seeds, dried parsley or leave them plain.

How to make chicken sausage rolls with puff pastry

Make the filling

1. Preheat the oven to 190°C/374°F and line a baking tray with baking paper or a silicone mat.

2. Add the chicken mince, salt, parsley, chives, mayonnaise, mustard powder and black pepper to a large bowl.

3. Mix with a fork until everything is evenly combined. Try not to overwork the filling, or it can become too compact.

Prepare the puff pastry

4. Unroll the puff pastry, keeping it on the paper it came wrapped in. No floured surface is needed.

5. The pastry sheet should be roughly 37cm x 25cm/14.5" x 10". If it is smaller, roll it out slightly with a rolling pin. It doesn't need to be exact.

6. Slice the pastry sheet in half lengthways to make two long strips.

Assemble the sausage rolls

7. Divide the chicken mixture into two equal portions.

8. Shape each portion into a long sausage shape along the middle of each pastry strip. Spread the filling evenly from end to end so the rolls bake evenly.

9. Lightly beat the egg in a small bowl. Brush a strip of egg wash along one long edge of each pastry strip.

10. Fold the dry side of the pastry over the filling first, then bring the egg-washed side over to overlap it. Press along the seam to seal.

11. Turn each long roll seam-side down. Use clean hands to gently smooth the rolls and press them very slightly flatter on top.

12, Cut each roll into 8 pieces, giving you 16 sausage rolls in total.

You can make these bigger if you prefer larger sausage rolls.

13. Make two small slits in the top of each sausage roll to let steam escape.

14. Place the sausage rolls on the prepared baking tray, leaving a little space between them.

15. Brush the tops and sides with the remaining egg wash, then sprinkle with sesame seeds or dried parsley if using.

16. Bake for 30-35 minutes, until the pastry is puffed, crisp and deeply golden, and the chicken filling is cooked through.

Larger rolls will take a little longer, so look out for the above visual clues.

Troubleshooting

The pastry is soggy underneath

The oven may not have been hot enough, or the rolls may have been too crowded. Bake on a lined tray with space between each roll, and make sure the pastry is golden underneath before removing them.

The filling leaked out

The rolls may not have been sealed firmly, or the filling may have been spread too close to the edge. Press the seam well and bake seam-side down.

The pastry split open

Make small slits in the top before baking so steam can escape.

The filling seems dry

Chicken mince can be lean. The mayonnaise helps keep the filling moist, so don't skip it unless you're replacing it with another moist ingredient.

The tops are browning too quickly

Move the tray down a shelf or cover loosely with foil for the last few minutes.

What to serve with chicken sausage rolls

Chicken sausage rolls are good warm, cold or at room temperature, so they work well for parties, picnics, lunchboxes and snack boards.

Serve them with:

• ketchup or tomato sauce
• sweet chilli sauce
• honey mustard
• garlic mayo
• chutney
• romesco dip
• homemade chilli oil

For a bigger spread, add mini sausage rolls with chorizo, mini chicken butter pies, crispy crumbed mushrooms or fish goujons.

Lunchbox and party ideas

For lunchboxes, let the sausage rolls cool completely before packing them. Add fruit, veggie sticks, crisps or a small pot of dip on the side.

For parties, serve them on a board with dips, fresh herbs and a few extra savoury snacks. They're easy to pick up, which is exactly what you want from party food.

Make ahead, storage and freezing

Storing baked sausage rolls

Store baked chicken sausage rolls in an airtight container in the fridge for up to 3 days.

Reheating

Reheat in the oven at 180°C/350°F for about 10 minutes, or until hot throughout and crisp again. The microwave works, but the pastry will be softer.

Freezing unbaked sausage rolls

Assemble the sausage rolls, place them on a tray and freeze until solid. Transfer to a freezer bag or container.

Baking from frozen

Bake from frozen at 190°C/374°F, adding about 10 minutes to the baking time. Make sure the pastry is golden and the filling is cooked through.

Freezing baked sausage rolls

You can also freeze them after baking. Reheat from frozen in the oven until hot all the way through.

More puff pastry recipes

If you like easy puff pastry recipes, try my cheese and onion pasties with puff pastry, sausage plait, chicken, leek and bacon pie or creamy chicken and leek pies next.