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    Home » Recipes for Toddlers & Kids » Family Dinners » Chicken and Vegetable Sausage Rolls

    Chicken and Vegetable Sausage Rolls

    Published: Jun 9, 2015 · Modified: Oct 4, 2019 by Lucy · This post may contain affiliate links · 49 Comments

    Jump to Recipe Print Recipe

    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.

    A close up of a chicken and vegetable mini sausage roll, sprinkled with poppy seeds

    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.

    A close up of a mini sausage roll with poppy seeds on top, sitting on a tea towel

    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.

    A tea towel on a bench with mini sausage rolls sitting on it, some sprinkled with poppy seeds and some with sesame seeds

    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!

    A close up of a baked mini sausage roll sprinkled with poppy seedsThese make the perfect weekend lunch (especially served with a big squirt of tomato sauce), but they're also great lunchbox fillers too.

    Mini sausage rolls on brown paper, with a dollop of tomato sauce and vegetables in the background

    Are you a sausage roll fan as well? What are your favourite variations?

    Chicken and vegetable golden baked sausage rolls, sprinkled with poppy seeds, and a dollop of tomato sauce on brown paper

    Chicken and Vegetable Sausage Rolls

    Easy and delicious chicken and vegetable sausage rolls.
    5 from 5 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: sausage rolls
    Keyword: Chicken and vegetable sausage rolls
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 24 serves
    Calories: 136kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 4 sheets puff pastry defrosted
    • 500 g chicken mince
    • 500 g sausage mince
    • 1 brown onion chopped finely
    • 1 carrot grated
    • 1 zucchini grated
    • 1 clove garlic or 1 tsp minced garlic, crushed
    • 1½ tablespoons tomato sauce
    • ¼ cup Worcestershire sauce
    • 1 tablespoon milk
    • 1 egg
    • sesame seeds or black poppy seeds to sprinkle

    Instructions

    Conventional Method

    • Preheat oven to 220 degrees celsius (or 200 degrees if using fan-forced).
    • Grate carrot and zucchini and remove any excess liquid through a strainer.
    • 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 and milk together. Using a pastry brush, lightly brush the egg mixture down one long side of each pastry half.
    • Place ⅛ 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 3 pieces.
    • Brush lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds.
    • Place the sausage rolls onto 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 220 degrees celsius (or 200 degrees if using fan-forced).
    • Place carrot, zucchini and onion into the TM bowl. Press Turbo 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 sausage mince, chicken mince, garlic, grated vegetables, tomato sauce and Worcestershire sauce to the TM bowl. Mix on Reverse Speed 5 for 15 seconds or until completely combined.
    • Cut one sheet of defrosted puff pastry in half.
    • Whisk the egg and milk together. Using a pastry brush, lightly brush the egg mixture down one long side of each pastry half.
    • Place ⅛ 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 3 pieces. Brush lightly with the egg mixture. Sprinkle with sesame seeds or black poppy seeds.
    • Place the sausage rolls onto 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

    *For sausage rolls with crispy bases I find it best to place the sausage rolls directly onto non-stick baking trays. However, if you're worried about your sausage rolls sticking to the baking trays, you can place baking paper down first. Please note that if you do choose to use baking paper, the bottom of your sausage rolls may not become crispy due to the excess liquid that will sit on the baking paper from the sausage rolls as they cook. If this is the case, add fresh baking paper halfway through cooking or drain any liquid off the baking paper and turn the sausage rolls over.

    Nutrition

    Calories: 136kcal | Carbohydrates: 20g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 164mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 2.6mg | Calcium: 16mg | Iron: 1.6mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

     

     

    Previous Post: « Simple Lemon Cupcakes with Raspberry Frosting
    Next Post: Classic Beef Sausage Rolls »

    Reader Interactions

    Comments

    1. Kayte

      February 28, 2017 at 5:28 pm

      Made these for my fussy monkeys this weekend and they are a HIT! They want to eat them for breakfast, lunch, dinner and as snacks in between!! Thank you so much...they will definitely be made again 🙂

      Reply
      • Bake Play Smile

        March 01, 2017 at 5:14 am

        Woo hoo!!!! That's the BEST!! So glad they liked them! xx

        Reply
    2. Stella

      January 26, 2018 at 12:40 pm

      Can you freeze these after they have been baked or only before baking?

      Reply
      • Lucy Mathieson

        January 27, 2018 at 8:46 am

        You can do either 🙂

        Reply
    3. Alison

      February 14, 2018 at 11:49 am

      Hi there, just wondering about the ingredient "sausage mince". I assume this is low grade beef mince but I just want to check. Thanks!

      Reply
      • Lucy Mathieson

        February 14, 2018 at 1:28 pm

        Hi Alison, yes but it's more processed than normal mince (you generally buy it in a 500g packet. xx

        Reply
    4. Tania

      August 13, 2019 at 12:41 am

      5 stars
      These turned out great my hubby loves them and so do I. Definitely will make again. Thanks for the great recipe .

      Reply
      • Lucy

        August 25, 2019 at 6:21 pm

        Thank you xx

        Reply
    5. Bianca

      August 16, 2020 at 7:42 pm

      5 stars
      So tasty! I used frozen spinach instead of zucchini as that's what I had. I'm definitely a convert over using straight sausage mince or beef mince. I'll probably add some breadcrumbs or milled oats next time- despite draining my mixture was very wet. But I'll definitely come back to this recipe ❤

      Reply
      • Lucy

        August 17, 2020 at 8:02 am

        Fantastic!!!!

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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