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A pile of golden sausage rolls on a serving board

Cheesy Chicken & Corn Savoury Rolls

Easy and delicious Cheesy Chicken & Corn Savoury Rolls make for a perfectly light lunch. Eat them straight away or freeze them for up to 3 months. Yum!
5 from 2 votes
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Course: healthy snacks
Cuisine: sausage rolls
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24 serves
Calories: 299kcal

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 4 sheets puff pastry defrosted
  • 1 onion finely chopped
  • 500 g chicken mince
  • 70 g breadcrumbs
  • 1 egg lightly beaten
  • 50 g cheese grated, (parmesan or cheddar are both fine)
  • salt and pepper to season
  • 420 g corn tinned, drained
  • 1 egg whisked
  • milk to brush
  • sesame seeds or poppy seeds optional, for sprinkling

Instructions

Conventional Method

  • Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
  • Lay the puff pastry sheets onto the bench and allow to defrost.
  • Finely chop the onion and place into a large bowl.
  • Add the chicken mince, breadcrumbs, egg, grated cheese, salt and pepper. Mix until well combined.
  • Stir through the corn kernels.
  • Cut each pastry sheet in half. Spread one-eighth of the mixture along the middle of each pastry half.
  • Brush the whisked egg along one side of the mixture.
  • Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 3 equal pieces.
  • Place onto the baking tray, lightly brush the milk over the pastry and sprinkle with sesame or poppy seeds.
  • Repeat with remaining mixture and pastry sheets.
  • Bake in the oven for approximately 25 minutes or until golden and cooked through.
  • Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • Serve immediately or store in an airtight container in the freezer for up to 3 months.

Thermomix Method

  • Preheat oven to 200 degrees celsius. Line two baking trays with baking paper and set aside.
  • Lay the puff pastry sheets onto the bench and allow to defrost.
  • Cut the onion in half and place it into the TM bowl. Chop on Speed 10 for 10 seconds (you may need to scrape down the bowl halfway through).
  • Add the chicken mince, breadcrumbs, egg, grated cheese, salt and pepper. Mix on Reverse Speed 4 for 15 seconds.
  • Add the corn kernels and mix on Reverse, Speed 3 for 10 seconds (using the spatula to help mix).
  • Cut each pastry sheet in half. Spread one-eighth of the mixture along the middle of each pastry half. Brush the whisked egg along one side of the mixture.
  • Roll the pastry over the mixture, placing the seam face-down. Cut the roll into 3 equal pieces.
  • Place onto the baking tray, lightly brush the milk over the pastry and sprinkle with sesame or poppy seeds. Repeat with remaining mixture and pastry sheets.
  • Bake in the oven for approximately 25 minutes or until golden and cooked through. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  • Serve immediately or store in an airtight container in the freezer for up to 3 months.

Nutrition

Calories: 299kcal | Carbohydrates: 25g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 154mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1.3mg | Calcium: 29mg | Iron: 1.5mg