Easy chicken sausage rolls with puff pastry

An epicurean adventure to: The United Kingdom

Looking for a quick and delicious snack or appetiser? Then this chicken sausage roll recipe is the perfect choice!

These homemade sausage rolls are incredibly easy to make with just a few simple ingredients. We use ready-made, flaky puff pastry, which is wonderfully buttery and makes the process a breeze.

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, in lunch boxes, at a picnic or just as a delicious snack at home.

Where do they originate from?

Sausage rolls are the heart and soul of any British gathering. They are as British as Harry Potter and the White Cliffs of Dover. Not even the King's crown jewels can outshine them here in the UK!

So, when you're in need of a tasty treat that screams "British celebration," this chicken sausage roll recipe is the answer. Follow our easy step-by-step instructions below and you'll soon be able to make them in your sleep.

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?

Fast facts - United Kingdom

Location	The United Kingdom (UK) is located in North-western Europe, comprising four countries: England, Scotland, Wales, and Northern Ireland.
Capital	London.
Language	In addition to English and Welsh, the United Kingdom is home to a rich linguistic diversity with twelve other indigenous languages spoken, including Gaelic, Cornish, Manx, Scots and three sign languages. English stands as the most widely spoken language, while Cornish is among the least commonly used.
Population	Circa 66.8 million people.
Trivia	The legend goes, when Anglo-Saxon farmworkers stumbled upon the skull of a Danish warrior, they began kicking it around as a mix of frustration and entertainment. This informal activity eventually evolved into a game known as "Kick Dane's Head," which later transformed into the sport we now know as football.

Key ingredient notes and substitutions

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

Chicken mince

These are chicken sausage rolls, after all, so we're using chicken mince (ground chicken) for the filling.

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

However, as a variation, you can also use beef or pork mince. Leave the mayo out if you're using red meat.

Or, try this recipe for mini homemade sausage rolls with chorizo instead.

Flavourings

For flavouring the chicken sausage rolls, we're using salt, chopped parsley, chopped chives (for a bit of onion flavour), mayonnaise and mustard powder.

You can adjust the amounts of these ingredients to your liking. Alternatively, if you want to try different flavours, you can also use herbs like fresh thyme, rosemary or tarragon.

Puff pastry

Shop-bought puff pastry is always a convenient option. When buying, look for the buttery puff pastry in sheet format, tightly rolled in paper and packaged in an elongated box. It saves time and guarantees the same result each time.

In the UK, most standard packets of puff pastry from various brands weigh approximately 375g. Aim for around this weight for this sausage roll recipe. A slight variation of a few grams won't make a big difference.

Some popular brands are:

Jus-Rol - United Kingdom

Pampas - Australia

Today - South Africa

Pepperidge Farm - USA.

Just make sure it's puff pastry and not shortcrust pastry.

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.

For an added touch of colour and to provide a hint of what's inside, you can sprinkle finely chopped or dried parsley over the sausage rolls. Poppy seeds will also work well.

How to make chicken sausage rolls: Step-by-step

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

For the sausage roll filling

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

3. Use a fork to combine everything. Set aside.

Prepare the puff pastry

4. To prepare the puff pastry sheet, unroll it while keeping it on top of the original paper it was rolled up in. No need for a floured surface for this step.

5. It should be around 37cmx25cm/14.5''x10'' in size. If it's smaller than that, roll it slightly bigger with a rolling pin. It does not have to be precise.

6. With a sharp knife, slice the pastry sheet in half lengthwise so you end up with two long strips.

Assemble the sausage rolls

7. Divide the chicken mixture into two equal portions.

8. Shape each portion into a long, sausage-like shape, running along the length and middle of each strip of pastry.

9. Make sure to distribute the filling evenly from end to end, for an equal spread.

10. Whisk the egg briefly in a small bowl. Take a pastry brush and use it to brush the beaten egg along one long side of the pastry, creating a strip about 1.5cm wide.
    
    Repeat the process for the second pastry strip.

11. Take the side of the pastry that doesn't have the egg wash and carefully fold it over the sausage mixture.

12. Bring the egg-washed side of the pastry strip over to overlap the other side. The egg wash will act as a glue to hold the pastry together where the two sides overlap.

13. Using your fingers, press along the seam to ensure it holds well and that there are no gaps. Don't hesitate to gently stretch the pastry where needed, as it is quite flexible.

14. Repeat the same process for the other strip of puff pastry. Don't worry if it doesn't look perfect at this stage, as it will become smooth and beautiful once baked.

15. Roll each tube over, seam side down. Use clean hands to shape the rolls, smoothing out any lumps or bumps. Gently press down on the tops to create a slightly less rounded shape.

16. Slice each roll into 8 pieces, ending up with 16 sausage rolls altogether.
    
    You can make these bigger if you prefer larger sausage rolls.

17. Using the tip of a knife, make two small slits in the top of each roll. These slits will allow steam to escape while the rolls are baking.

18. Transfer the sausage rolls onto the lined baking tray or a tray lined with a silicone mat.

19. Brush the sides and top of the pastry generously with the rest of the egg wash to ensure a crispy, golden top.

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

21. 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 just as they are 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.

• Worcestershire sauce.

• 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 and storage

Fully baked

These chicken sausage rolls can be prepared and baked ahead of time and stored in the fridge for up to 3 days in an airtight container.

To reheat, simply take them out of the fridge when you start preheating the oven. Reheat for about 10 minutes at 180C/356F or until thoroughly heated throughout.

Unbaked

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 them to a freezer bag for easier storage.

To bake them, allow them to thaw in the fridge overnight. Bake at 190℃/374℉ for 30-35 minutes, or until golden brown and well-risen.

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.

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