Chicken, preserved lemon & spinach sausage rolls

  • 50 mins cooking
  • Makes 8 Item
  • Print


Chicken, preserved lemon & spinach sausage rolls
  • 150 gram spinach leaves
  • 400 gram minced (ground) chicken
  • 1 1/2 tablespoon preserved lemon rind, finely chopped
  • 2 eggs
  • 1/2 cup (35g) stale breadcrumbs
  • 1/4 cup (30g) coarsely grated cheddar
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 2 sheets puff pastry
  • 3 teaspoon sesame seeds


Chicken, preserved lemon & spinach sausage rolls
  • 1
    Place spinach in a large microwave-safe bowl, microwave, covered, on HIGH (100%) 2 minutes or until wilted. When cool enough to handle, squeeze out excess moisture, chop spinach coarsely.
  • 2
    Combine spinach, chicken, rind, 1 egg, breadcrumbs, cheddar and parsley in a large bowl, season.
  • 3
    Preheat oven to 220°C (200°C fan forced). Line two oven trays with baking paper.
  • 4
    Cut each pastry sheet into four squares. Place ⅓ cup chicken mixture along one side of each pastry square, roll to enclose. Place rolls, seam- side down, on trays.
  • 5
    Lightly beat remaining egg in a small bowl with a fork. Brush pastry with egg, sprinkle with seeds.
  • 6
    Bake rolls 20 minutes or until puffed and browned.


You can decorate the rolls at the end of step 4, by marking the tops with a flat-bladed knife in a criss-cross pattern.

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