Chicken Sausage Rolls

Delicious homemade sausage rolls made with chicken mince instead of pork. The chicken is mixed with grated onion and carrot for flavour and nutrition, then wrapped in flaky puff pastry. An excellent mid morning snack, hot lunch or school lunchbox filler.

Sausage rolls are the ultimate party food snack. It's very difficult to say 'no' to a platter of hot sausage rolls and tomato sauce being passed around.

The point of difference for these Chicken Sausage Rolls is the use of chicken mince instead of sausage meat. Leaner and healthier, chicken mince is a great substitute for pork or beef mince. For more inspiration, check out my recipes for Mexican Chicken Burgers or Coconut Chicken Bao Buns.

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• Ingredient notes:
• Step by step instructions:
• Recipe FAQs:
• Storage:
• Top tips:
• Related Recipes:
• Chicken Sausage Rolls

Ingredient notes:

• Chicken mince: Available from most supermarkets these days, chicken mince is a much leaner mince variety. If you can't see it on display, many butchers will make some, if you ask.
• Flaky pastry: I love a good flaky pastry for pies and sausage rolls. In New Zealand, my preferred brand is Edmonds.
• Carrot: While this may seem like an unusual addition to this recipe, the carrot adds a nice subtle sweetness to the mince. Plus, when grated nice and finely, kids can't see it!

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Add all the filling ingredients to a large bowl. Use your hands or a spoon to mix and combine together.

Place a piece of pastry on a floured bench. Cut an inch off the end of the pastry to reserve for decorating. Take 1⁄4 of the chicken filling and spread out on the pastry lengthways. Gently roll the pastry up to form a sausage roll. Place on a lined baking tray.

Repeat steps 2-4 for the remaining 3 pastry sheets. Brush the top of the sausage rolls with a little whisked egg.

Take the reserved pieces of pastry and cut out some fun shapes with small cookie cutters. Place the shapes on top of the sausage rolls. Brush with more egg and sprinkle over the sesame seeds.

Chill for 30 minutes in the fridge then slice each roll into 5 pieces. Place onto a lined baking tray. Preheat the oven to 180°C fan bake.

Bake sausage rolls for 30- 40 minutes until the chicken filling is cooked through and the pastry is golden.

Recipe FAQs:

Storage:

Refrigerate your leftover sausage rolls in an airtight container for up to three days. Either eat leftovers cold, or reheat until piping hot all the way through.

These sausage rolls can also be frozen! After cooking the sausage rolls, allow them to cool completely before placing in an airtight container or snap lock bag in the freezer for up to three months. Allow to defrost completely before reheating until piping hot.

Top tips:

Onion chopper - If you have young kids and haven't yet invested in an onion chopper, I encourage you to do so! Onion choppers produce extremely fine onions in a matter of seconds. So fine in fact, that children can't spot them in your cooking. They can chop everything from capsicum to carrots and are excellent for bulking up the veg factor in family meals. Found in high-end homeware shops and also at Kmart.

Related Recipes:

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Vanya