Chicken Sausage Rolls with Puff Pastry

Chicken sausage rolls scattered on a table with a hand in the background dipping a sausage roll into sauce.

5 from 119 votes

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.

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Prep Time:10

Cook Time:30

Total Time:40

Course: appetiser, Snack

Cuisine: British, International

Keyword: chicken sausage rolls, homemade sausage rolls, puff pastry, sausage rolls

Servings: sausage rolls

Calories: 146kcal

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.

Nutrition