I saw this recipe a little while ago by Wendy Blume, cook and author of “Vegie Smugglers: Recipes that sneak the good stuff in”. It’s a great little cookbook with great ideas for snacks and meals to give to the kids and/or that the whole family can enjoy.
I love that this recipe for Chicken Sausage Rolls is filled with lots of natural goodness and that it is so easy to make yourself – instead of store bought ones.
I have used my own recipe for the puff pastry – called Rough Puff Pastry. I highly recommend you give it a go as it is ‘a piece of cake’.
If you really don’t have time to make your own puff pastry, then please purchase a good quality pastry, such as Careme Traditional Pastry. It is more expensive then majority of the puff pastries available, but it is worth it and offered at most gourmet delis & supermarkets!
I’ve also made a few changes to Wendy’s original recipe for the filling by adding other herbs that I had in the garden, such as parsley and thyme. Wendy’s recipe suggests using chives as well which I think would taste great too. Additionally, I’ve added a good amount of sesame seeds on top of the sausage rolls to present another flavour and texture.
You can make them on your day off and freeze them for up to 3 months. Defrost overnight and then cook them for snacks, party food or for a lovely picnic lunch especially now that we are (hopefully) heading into warmer, sunnier weather!
I love that this recipe for Homemade Chicken Sausage Rolls is filled with lots of natural goodness and that it is so easy to make yourself – instead of store bought ones. The whole family will love these!
Original recipe inspired by Wendy Blume - adapted by Angela Palermo.
15 minPrep Time
40 minCook Time
55 minTotal Time
500g Chicken mince (I prefer Lilydale’s chicken mince)
5 sheets Flaky puff pastry or bought frozen puff pastry
1 each Carrot, peeled, grated
1 each Zucchini, grated
1 each Brown onion, finely chopped
3 each Mushroom, finely diced
125g Brown Lentils tin, rinsed, drained
1 each Egg, lightly beaten
1 – 2 tblsps Fresh herbs (Basil, parsley, thyme), finely chopped
Pinch each Sea salt & black pepper
1 each Egg, lightly whisked for glazing
Sesame seeds, for topping
- Preheat oven to 200oC. Line baking trays with baking paper.
- Lay out your pastry sheets on bench (if frozen allow to defrost until it is amiable but still cold). Cut each sheet in half to make two rectangles.
- In a large bowl, mix together all the ingredients until combined.
- Spread the mixture lengthways along the middle of the rectangles. Ease puff pastry from one edge over the sausage mixture and then roll over again to seal with the other edge of the pastry.
- Brush all over with egg wash and sprinkle or coat the tops of the sausage rolls with sesame seeds.
- If cooking immediately, place on lined baking trays and bake in oven for 25mins or until golden in colour and cooked through.
- If freezing immediately, wrap uncooked logs of sausage rolls in cling wrap. Place on baking trays to maintain their shape and freeze. Once frozen, can take off the baking trays and transfer into plastic bags for an extra layer of protection. To defrost, place in fridge (still wrapped in cling wrap) overnight. Ensure they are completely thawed before cooking (preheated oven of 200c for 25mins or until golden brown and cooked through).
Serve with a tomato salsa or a mango salsa and salad.