Looking for a quick and delicious snack or appetiser? Then this chicken sausage roll recipe is the perfect choice! Made with just a few simple ingredients these homemade sausage rolls are so easy to make using ready-made, buttery puff pastry. We won't tell if you won't!

With a meaty chicken mince filling seasoned with fragrant parsley, chives, mustard and mayo these rolls are sure to be a hit at your next party, picnic, or just as a delicious snack at home. They also make great lunch box treats because they can be enjoyed hot or cold. So, follow the easy step-by-step instructions below and you can also have deliciously flaky chicken sausage rolls in no time!

If you love the ease of making cute miniature pies with puff pastry, why not also try these mini sausage rolls with chorizo, using beef mince, or these mini chicken butter pies?

Jump to:

• What's to love about this recipe
• Key ingredient notes and substitutions
• How to make these sausage rolls
• Serving suggestions
• Dipping sauce ideas to serve with these rolls
• Other snacks can you serve with these sausage rolls
• Make ahead instructions
• Storage
• Other shop-bought puff pastry recipes you might enjoy
• Recipe

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Chicken mince - Obviously these are chicken sausage rolls so we're using chicken mince (ground chicken), but as a variation you can also use beef or pork mince. Leave the mayo out if using red meat.

Flavourings - Salt, chopped parsley, chopped chives (for a bit of onion flavour), mayonnaise and mustard powder, feel free to adjust the quantities of these to your taste. You can also try other herbs, like fresh thyme, rosemary of tarragon.

Puff pastry - Shop-bought fresh or frozen will do just fine. Look for the puff pastry in sheet format, rolled up in a paper and packaged in an elongated box. In the UK the standard packet of most brands weigh around 375g. You need around this weight mark. A few grams over or under won't matter much. A popular UK brand is Jus-Rol, Pampas in Australia and in the US it's Pepperidge Farm.

Sesame seeds - This is optional but we like to use them as decoration, sprinkled on top of the sausage rolls before they go into the oven. You can also sprinkle over finely chopped or dried parsley for a bit of colour and to give a hint of what's inside.

How to make these sausage rolls

Preheat the oven to 190℃/374℉ and line a baking tray with baking paper or a silicon mat.

For the filling

To a large bowl, add the filling ingredients; chicken mince, salt, chopped parsley, chopped chives, mayonnaise, mustard powder and black pepper.

Use a fork to combine everything together. Set aside.

Prepare the puff pastry

Unroll the sheet of pastry and keep it on top of the paper it came wrapped in. It should be circa 37cm/14.5'' x 25cm/10'' in size. If its smaller than that, roll it slightly bigger with a rolling pin. It does not have to be precise.

Slice the pastry sheet in half lengthwise so you end up with two long strips.

Assemble the sausage rolls

Divide the filling mixture in two and shape each half into a sausage shape all along the length and middle of each strip of pastry. Take care to create an equal spread from end to end.

Briefly whisk the egg in a small bowl. Using a pastry brush, brush the beaten egg along one long side of the pastry, about 1.5cm wide. Repeat for the second strip.

Bring the non-egg-brushed side of the pastry over the meat.

Fold the egg-brushed side over the first, overlapping the two sides using the egg like a 'glue'. Repeat for the second strip.

Gently smooth the 'seam' together with clean fingers to create a seal all along each roll. It won't look pretty at first bit don't worry, once baked you won't see the seams.

Turn each roll over so the seams are now on the bottom. Slice each roll into 8 pieces, ending up with 16 sausage rolls all together. You can make these bigger if you prefer larger sausage rolls.

With the tip of a sharp knife, stab two small holes in the top of each sausage roll.

Brush the tops with the remaining egg wash.

Optional- Sprinkle the top of the rolls with sesame seeds and/or chopped or dried parsley.

Transfer the sausage rolls onto the baking sheet lined with parchment paper or a silicone mat.

Bake in the preheated oven for 30-35 minutes, or until golden brown and well risen. Larger rolls will take a little longer, so look out for the above visual clues.

Serving suggestions

We think these sausage rolls look great with their rustic appearance. When you serve them, try putting them on a wooden cutting board or something similar. Also consider adding greenery like rocket leaves, herbs or chopped chives.

Dipping sauce ideas to serve with these rolls

• Ketchup/tomato sauce

• Romesco dip

• Mayonnaise

• Chilli oil

• Garlic mayo

• Mustard

• Sweet chilli sauce

• BBQ sauce

• Chutneys

• Beetroot hummus

Other snacks can you serve with these sausage rolls

• Fish goujons

• Potato salad

• Crispy crumbed mushrooms

• Spring rolls

• Chicken butter pies

• Buffalo cauliflower bites

• Mixed nuts

• Garlic bread

• Mini roast potatoes

• Sausage rolls with chorizo

• Chicken wings

• Devilled eggs

• Nachos

Make ahead instructions

• These can be prepared and baked ahead of time and stored in the fridge until needed. Simply take them out of the fridge when you start preheating the oven. Reheat for about 10 minutes at 180C/356F.

• This recipe is also suitable for making ahead of time by assembling and freezing the uncooked sausage rolls. Freeze them on a baking tray before transferring to a freezer bag for easier storing.
  
  Allow them to thaw in the fridge overnight before baking. If baking from frozen, increase the baking time by approximately 10 minutes or until they turn golden brown on top and are thoroughly heated throughout.

Storage

• You can keep sausage rolls in the refrigerator, in an airtight container, for a maximum of 3 days Store them in the freezer for up to 3 months. It is important to note that in warm conditions, sausage rolls should not be left outside of the fridge for more than 2 hours.

• To warm up sausage rolls, simply place them on a baking sheet and bake in a pre-heated oven at 180C/356F for 10 minutes or until thoroughly heated.

• If you have frozen baked sausage rolls, allow them to thaw in the refrigerator overnight before reheating. Alternatively, you can also reheat them directly from frozen, but it will take approximately 10 minutes longer in the oven until piping hot.

Other shop-bought puff pastry recipes you might enjoy

Recipe

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