Chicken sausage rolls

We love a good sausage roll recipe at the Weekly, so we thought we'd give the classic sausage roll a spin and create this delicious version using chicken mince instead!

  • 45 mins cooking
  • Makes 60 Item
  • Print


Chicken sausage rolls
  • 1 kilogram minced (ground) chicken
  • 1 medium_piece (150g) brown onion, chopped finely
  • 1/2 cup (35g) stale breadcrumbs
  • 1 egg
  • 1/4 cup fresh basil, finely chopped
  • 1/2 cup (75g) drained semi-dried tomatoes in oil, chopped finely
  • 2 tablespoon tomato paste
  • 5 (sheets) puff pastry
  • 1 egg, extra


Chicken sausage rolls
  • 1
    Combine chicken, onion, breadcrumbs, egg, basil, semi-dried tomato and paste in large bowl.
  • 2
    Cut pastry sheets in half lengthways. Place equal amounts of chicken filling mixture lengthways along centre of each pastry piece, roll pastry to enclose filling.
  • 3
    Preheat oven to 220°C (200°C fan forced). Line oven trays with baking paper.
  • 4
    Cut each roll into six pieces, place rolls, seam side down, on trays. Brush with extra egg, bake about 30 minutes. Serve rolls hot, with tomato sauce (ketchup).


to freeze Complete recipe to the end of step 2. Transfer to an airtight container or large snap lock bags. Label, date and freeze for up to three months. Thaw for several hours in the refrigerator. Continue from step 3. You can replace the chicken mince with the same quantity of pork or beef mince.

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