For a healthier option, these chicken and vegetable sausage rolls are absolutely delicious! Make a big batch and pop any leftovers in the freezer!
Ok I know this is a big call... but this is my favourite sausage roll recipe at the moment. And you could say that we're kinda sausage roll connoisseurs in this house! Don't get me wrong, I love my classic homemade sausage rolls... but there's just something so good about these chicken and vegetable sausage rolls.
And you know what? Sausage rolls really are the very best kind of comfort food - especially when the weather is cold! But to be honest, I eat these all year round. Because I'm a big fan of shortcuts, I usually make a huge batch and freeze them in individual freezer bags or containers. It's seriously the best thing ever when you can just grab a bag out of the freezer and pop them into the oven to reheat.
Because these chicken and vegetable sausage rolls are made with chicken mince, they're much leaner than traditional pork or beef versions. I also find that they don't lose as much liquid during the cooking process, which means that the pastry bottoms stay nice and crispy. Mind you, I still recommend that you drain all of the excess liquid from your grated vegetables before adding in the mince - this stops the rolls from 'stewing' in the excess liquid while they cook.
By finely grating the vegetables, you can sneak them into these yummy sausage rolls without any kids (or husbands) noticing. I usually go the traditional route and use grated carrot, onions and zucchini, but you could use any vegetables you like. The trick is to grate them nice and tiny so no little eyes can find them!
These make the perfect weekend lunch (especially served with a big squirt of tomato sauce), but they're also great lunchbox fillers too.
Are you a sausage roll fan as well? What are your favourite variations?
Chicken Sausage Rolls
Ingredients
- 6 sheets puff pastry defrosted
- 1 (approx 70g) carrot grated, strained
- ½ small (approx 60g) zucchini grated, strained
- 1 brown onion chopped finely
- 500 g chicken mince
- 500 g sausage mince
- 1 tsp minced garlic
- 1½ tbs (20g) tomato sauce
- ¼ cup (65g) Worcestershire sauce
- 1 egg
- sesame seeds or black poppy seeds to sprinkle
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Grate carrot and zucchini and remove any excess liquid through a strainer (this is a very important step as it helps to avoid soggy sausage rolls!).
- Place the drained carrot and zucchini into a bowl.
- Add the chopped onion, sausage mince, chicken mince, garlic, tomato sauce and Worcestershire sauce to the bowl. Mix together until well combined.
- Cut one sheet of defrosted puff pastry in half.
- Whisk the egg. Using a pastry brush, lightly brush the egg down one long side of each pastry half.
- Place 1/12th of the sausage mixture in a long thin line down the opposite side. Roll the sausage rolls into a long thin roll.
- Make sure the joined pastry seam is facing down. Cut each roll into 4 pieces.
- Brush lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds.
- Place the sausage rolls on to non-stick baking trays.
- Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Place carrot, zucchini and onion into the Thermomix bowl. Grate for 2 seconds, Turbo function, and repeat until the mixture is finely grated (you may need to scrape down the sides of the bowl).
- Place the grated vegetables into a strainer and squeeze out any excess liquid.
- Add the grated vegetables, sausage mince, chicken mince, garlic, tomato sauce and Worcestershire sauce to the Thermomix bowl. Mix for 15 seconds, REVERSE, Speed 5 or until completely combined.
- Cut one sheet of defrosted puff pastry in half.
- Whisk the egg. Using a pastry brush, lightly brush the egg mixture down one long side of each pastry half.
- Place 1/12th of the sausage mixture in a long thin line down the opposite side. Roll the sausage rolls into a long thin roll.
- Make sure the joined pastry seam is facing down. Cut each roll into 4 pieces.
- Brush lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds.
- Place the sausage rolls on to non-stick baking trays.
- Cook in the oven for 25-30 minutes or until the pastry is golden and puffed and the mixture is cooked through.
Notes
Nutrition
Wendy
Was just reading recipe and for 48 sausage rolls it has it at 1/4 cup Worcestershire sauce and1/2 sm zucchini
But for 24 sausage rolls it reads 1 sm zucchini and 1 cup Worcestershire sauce. Is this correct it seems a lot of sauce for a smaller amount of meat
Regards
Lucy
Hi Wendy, my apologies! I don't know why the measurements are incorrect when you change it! It should be 48 small rolls with 1/4 cup Worcestershire sauce and 1/2 small zucchini.