Chicken, Bacon & Cheese Sausage Rolls

Chicken savoury pastries on a blue tea towel.

Chicken, Bacon & Cheese Sausage Rolls

For the ultimate party food snack, you can't beat a batch of Chicken, Bacon & Cheese Sausage Rolls. Packed full of delicious cheese and bacon flavours encased in golden crunchy, flakey puff pastry.

5 from 4 votes

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Course: healthy snacks

Cuisine: sausage rolls

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: serves

Calories: 299kcal

Author: Lucy - Bake Play Smile

Equipment

Thermomix (optional)
Oven

Ingredients

3 sheets puff pastry defrosted
1 tbs olive oil
½ brown onion finely chopped
2 tsp minced garlic or 2 cloves fresh garlic, minced
200 g bacon chopped
2 stems spring onions finely chopped
500 g chicken mince
60 g (½ cup) breadcrumbs
1 tsp salt
pinch pepper
40 g (½ cup) cheddar cheese grated
salt and pepper to season
1 egg whisked
milk to brush

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.
Add the olive oil to a frying pan over medium heat. Add the bacon, onion and garlic and cook for 5 minutes or until soft and fragrant. Place on to paper towel to remove any excess oil. Set aside to cool.
Place the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper into a large bowl. Add the cooled bacon mixture. Mix until well combined.
Cut each pastry sheet in half. Spread one-sixth 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 4 equal pieces.
Place onto the baking tray, lightly brush the milk over the pastry.
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.
Place the onion and bacon into the Thermomix bowl. Chop by pressing Turbo for 2-3 seconds. Add the olive oil and minced garlic and saute for 3 minutes, 80 degrees, Speed 1. Place on to paper towel to remove any excess oil. Set aside to cool.
Add the spring onions, chicken mince, breadcrumbs, grated cheese and salt and pepper. Mix for 10 seconds on Reverse, Speed 3. Scrape down the sides and mix again.
Cut each pastry sheet in half. Spread one-sixth 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 4 equal pieces.
Place onto the baking tray, lightly brush the milk over the pastry. 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.

Notes

RECIPE NOTES & TIPS

Baking - All ovens vary slightly, however, you will know that your sausage rolls are cooked when they are golden on top and a knife pressed into the middle of the filling comes out very hot. Given they are bite-size, they don't take long to cook.

Serving - Traditionally sausage rolls are served with tomato or BBQ sauce (think easy party food!) You can always add a side salad if you would like to make it into a full meal.

Storing - Sausage rolls are best consumed immediately (once slightly cooled, of course!) If you have any leftovers, store them in the fridge for up to 2 days and reheat in the microwave, oven or air fryer. They can also be consumed chilled in lunch boxes.

Freezing - Sausage rolls can be frozen either cooked or uncooked.
If freezing uncooked - prepare the sausage rolls up to the stage of adding the milk. Freeze in an airtight container or wrapped in plastic wrap for up to 3 months. Cook from frozen until heated through.
If freezing cooked sausage rolls - place into an airtight container and freeze for up to 3 months. Reheat from frozen or defrosted until cooked through.

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