Chicken Sausage Rolls are a healthier variation of everyones favourite snack, thanks to the lean chicken mince and the addition of vegetables in the filling! Ready to eat in just 45 minutes, these are perfect for a lazy weekend lunch, feeding hungry kids or a quick and easy snack.
When it comes to savoury snacks for lunchboxes, casual weekend gatherings and even birthday parties, sausage rolls are a must!
Adding some chicken and vegetables in the filling makes a tasty change to classic beef sausage rolls, while also making them a little leaner.
Why You're Going To Love This Recipe
Sausage rolls are popular with both adults and kids, and these chicken sausage rolls are just a slight twist on the classic recipe!
- Quick and easy - you can prepare, cook and serve these in under an hour!
- Better for you - these chicken sausage rolls are leaner than traditional versions, and have the added benefit of vegetables included.
- Freezer-friendly - chicken sausage rolls are perfect to have made up and frozen as they defrost beautifully - so you can always have a tasty homemade snack on hand!
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
- Puff pastry - is a light, flaky pastry and can be used for both sweet and savoury recipes. It is easy to make from scratch, but ready-rolled sheets that are available in the freezer section of your supermarket are such a convenient and time-saving option (and taste just as good!)
- Chicken mince - also known as ground chicken in the US. You can either buy prepared chicken mince or make your own by mincing chopped pieces of chicken breast in a food processor or Thermomix.
- Sausage mince - also known as sausage meat. You can buy sausage mince from the meat section of major supermarkets or your butcher. It is made from ground (minced) pork, spices and breadcrumbs and has the texture of uncooked sausage filling. If you can't buy sausage mince, make your own by squeezing the filling out of regular pork sausages.
- Brown onion - a regular onion is an essential part of the flavouring.
- Carrot - adding grated carrot to the filling gives it a nutritious boost as well as adding to the flavour and texture. Squeeze any excess liquid out to ensure the pastry remains crisp.
- Zucchini - also known as a courgette in some countries such as the UK and NZ, and is a popular summer squash. Grating zucchini's produces a lot of liquid, and it is important to squeeze as much of this out as possible to avoid soggy pastry.
- Minced Garlic - store bought minced or chopped garlic is a great time-saver and can be stored for long periods of time.
- Tomato sauce - also known as ketchup in some countries, tomato sauce adds flavour to the filling.
- Worcestershire sauce - this dark liquid condiment has a unique flavour profile, and is essential for adding an umami element to the filling. There are many brands available in the supermarket.
- Egg - when using eggs in a recipe, it is best to have them at room temperature before you start.
- Sesame seeds or black poppy seeds - sprinkling seeds over the egg-washed pastry adds a lovely crunch and subtle flavour.
Step By Step Instructions
Chicken sausage rolls make the perfect weekend lunch and are great lunchbox fillers too!
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
Step 1 - Prepare The Filling
Squeeze any excess liquid from the grated vegetables and combine all the ingredients for the filling in a large bowl.
Mix together until well combined.
Step 2 - Assemble The Sausage Rolls
Cut one sheet of defrosted pastry in half and brush beaten egg down one long side of each pastry half.
Place 1/12th of the filling in a long thin line down the opposite side and roll into a thin roll.
With the joined seam facing down, cut each roll into four pieces.
Step 3 - Bake
Brush lightly with beaten egg and sprinkle with sesame seeds or black poppy seeds.
Place onto non-stick baking trays, and bake for 25-30 minutes until golden.
Serve with your favourite condiment!
Expert Tips And FAQ
I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius. Just keep an eye on the sausage rolls near end of cooking to make sure they don't brown too much.
Onions, carrots and zucchini are the traditional choice in sausage roll filling, but you could try any vegetables you like.
Finely grating the vegetables will make them less visible in the filling, as will peeling the zucchini!
I find that the sausage rolls have crispier bases if placed directly on to the baking trays. If you are worried about them sticking, feel free to line the trays with baking paper, but be aware that the bases will not be quite as crispy.
You may find that there is excess liquid on the baking paper during baking. If this is the case, you can either add fresh baking paper halfway or drain the liquid off the baking paper and turn the sausage rolls over to get crispy bases.
More Snack Recipes
For more savoury and sweet freezer-friendly snack recipes, give these a try!
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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
- 20 g (1½ tbs) tomato sauce
- 65 g (¼ cup) 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 mixture down one long side of each pastry half. This seals the pastry edges together when rolled up.
- 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 each sausage roll 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. This seals the pastry edges together when rolled up.
- 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 each sausage roll 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
- Fan forced v conventional oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
- Onions, carrots and zucchini are the traditional choice in sausage roll filling, but you could use any vegetables you like.
- Finely grating the vegetables will make them less visible in the filling, as will peeling the zucchini!
- To get a crispy base - the sausage rolls have crispier bases if placed directly on to the baking trays. If you are worried about them sticking, feel free to line the trays with baking paper, but be aware that the bases will not be quite as crispy.
- If you prefer to line your trays you may find that there is excess liquid on the baking paper during baking. If this is the case, you can either add fresh baking paper halfway through baking, or drain the liquid off the baking paper and turn the sausage rolls over to get crispier bases.
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.