Lunch

Easy satay chicken sausage rolls

Roll with it.
Satay chicken sausage rolls on a plate with cucumber slices, crushed peanuts and lime wedgesPhotographer: Con Poulos. Stylist: Olivia Blackmore.
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With a few ingredients and a sausage roll maker, this chicken sausage rolls recipe makes a quick and easy lunch or dinner. Save time with store-bought satay sauce or make your own with our simple satay sauce recipe.

Ingredients

Method

1.

Heat oil a large non-stick frying pan over medium-high heat; cook capsicum 3 minutes or until lightly charred. Cool.

2.

Combine chicken, satay sauce and cooled capsicum in a medium bowl. Season to taste.

3.

Spray a 4-hole (2-tablespoon) sausage roll maker with oil. Combine egg yolk with 2 teaspoons cold water in a small bowl for egg wash.

4.

Cut pastry sheets in half. With the machine turned off, position a half pastry sheet to cover the four holes. Press pastry gently into holes. Fill each hole with ¼ cup chicken mixture. Place a half pastry sheet on top to cover; press around each hole to seal the sides. Brush with egg wash.

5.

Turn machine on. Close lid; cook for 6 minutes. Carefully turn rolls over. Close lid; cook for a further 6 minutes or until golden. Transfer to a wire rack. Turn machine off for 5 minutes to cool slightly.

6.

Repeat steps 4 and 5 with remaining half pastry sheets, chicken mixture and egg wash to make 8 rolls in total. Use a sharp knife to cut batches into separate rolls.

7.

Serve chicken satay rolls with cucumber slices, crushed peanuts and lime wedges.

Sausage roll makers

Sausage roll makers are commonly available with 4 holes; each hole has a capacity of 2 tablespoons. Alternatively, whip up these satay chicken sausage rolls in your pie maker. Always check your instruction manual for specific guidance around use.

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