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 and Vegetable Sausage Rolls
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
Nutrition
Kayte
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 🙂
Bake Play Smile
Woo hoo!!!! That's the BEST!! So glad they liked them! xx
Stella
Can you freeze these after they have been baked or only before baking?
Lucy Mathieson
You can do either 🙂
Alison
Hi there, just wondering about the ingredient "sausage mince". I assume this is low grade beef mince but I just want to check. Thanks!
Lucy Mathieson
Hi Alison, yes but it's more processed than normal mince (you generally buy it in a 500g packet. xx
Tania
These turned out great my hubby loves them and so do I. Definitely will make again. Thanks for the great recipe .
Lucy
Thank you xx
Bianca
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 ❤
Lucy
Fantastic!!!!