Chicken Sausage Rolls with Puff Pastry
Easy chicken sausage rolls with puff pastry and a juicy chicken mince filling. Golden, flaky and perfect for parties, lunchboxes, picnics or freezing ahead.
Print Recipe
Save recipe
Ingredients
- 500 gram chicken mince
- ¾ teaspoon salt
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 2 tablespoons mayonnaise
- ½ teaspoon mustard powder
- few grinds black pepper
- 1 pack ready-rolled puff pastry - about 375g
- 1 egg
- sesame seeds, optional
Instructions
Make the filling
- Preheat the oven to 190°C/374°F and line a baking tray with baking paper or a silicone mat.
- Add the chicken mince, salt, parsley, chives, mayonnaise, mustard powder and black pepper to a large bowl.500 gram chicken mince, ¾ teaspoon salt, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 2 tablespoons mayonnaise, ½ teaspoon mustard powder, few grinds black pepper
- 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
- Unroll the puff pastry, keeping it on the paper it came wrapped in. No floured surface is needed.1 pack ready-rolled puff pastry
- 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.
- Slice the pastry sheet in half lengthways to make two long strips.
Assemble the sausage rolls
- Divide the chicken mixture into two equal portions.
- 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.
- Lightly beat the egg in a small bowl. Brush a strip of egg wash along one long edge of each pastry strip.1 egg
- 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.
- Turn each long roll seam-side down. Use clean hands to gently smooth the rolls and press them very slightly flatter on top.
- Cut each roll into 8 pieces, giving you 16 sausage rolls in total.You can make these bigger if you prefer larger sausage rolls.
- Make two small slits in the top of each sausage roll to let steam escape.
- Place the sausage rolls on the prepared baking tray, leaving a little space between them.
- Brush the tops and sides with the remaining egg wash, then sprinkle with sesame seeds or dried parsley if using.sesame seeds, optional
- 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.
Notes
- Use chicken sausages instead of chicken mince if needed. Remove the skins and break up the sausage meat before mixing.
- Keep the pastry cold for easier handling. If it becomes too soft, chill the assembled rolls for 10–15 minutes before baking.
- Bake seam-side down to help keep the rolls closed.
- Freeze unbaked sausage rolls on a tray, then transfer to a freezer bag. Bake from frozen, adding about 10 minutes.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 146kcal | Carbohydrates: 7g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 146mg | Potassium: 179mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 46IU | Vitamin C: 0.5mg | Calcium: 6mg | Iron: 1mg
