These chicken sausage rolls will be the first to go on your party platter! Made with simple, everyday ingredients, the filling comes together in no time thanks to the food processor. It’s then wrapped in golden, flaky puff pastry for a delicious, bakery-style finish that everyone will love.
⭐⭐⭐⭐⭐ i made a double batch of these so i could have extras in the freezer and am now considering just taking the extras in my freezer out to have them over the weekend because they’re that good! – lauren
My traditional beef and pork sausage roll recipe has been my go-to for many years now. It’s the recipe I take when I need to bring a plate, or if I am hosting a casual party at home as I know they are going to be devoured. While I love a classic, I also love a variation, so today we have chicken sausage rolls.
These are actually so delicious that dare I say they rival a classic. There is actually hidden veg which is perfect for kids or fussy adults (hi, it’s me), who don’t like biting into crunchy pieces of onion. Yes I know it’s in there but it’s chopped so fine using the food processor that I can’t isolate the pieces hence, actually hidden.
The addition of onion, carrot and zucchini aren’t just about your 5 a day, they actually work to add so much extra flavour into the chicken filling. These are certainly not bland or dry.
If you’re looking for some variation to your snack platters when feeding a hungry group, then definitely give these a try. I guarantee you they will be gone in a flash. I recommend making a double batch to be sure or to just keep in the freezer to help out future you.
If you’re looking for something even more gourmet for the adults, then try these pork, sage and pancetta sausage rolls as well!
Key Ingredients
You don’t need too much to make this chicken sausage roll recipe, just a few simple every day ingredients. But it does work as a great way to sneak some extra veg into your food!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Puff pastry – frozen puff pastry sheets make this recipe super easy. Most frozen puff pastry sheets are dairy free but always check to be sure.
- Vegetables – I like to use onion, carrot and zucchini.
- Garlic – adds extra flavour. You can substitute with garlic powder if you prefer.
- Chicken mince/ground chicken – I’m using regular chicken mince from the supermarket, but since the filling is made in the food processor, you can also use diced chicken breast as it’ll mince up finely as you process it.
- Egg – binds the filling together.
- Worcestershire sauce – hard to pronounce but adds so much depth of flavour to the filling and prevents the sausage rolls from being bland.
- BBQ sauce – I love the flavour of the BBQ sauce with the chicken to add extra richness and flavour to the filling, but you can also use tomato sauce/ketchup.
- Panko breadcrumbs – you can use any breadcrumbs you like but I usually stick with panko as other types of breadcrumbs can contain allergens such as dairy.
👉 Tip! I like to sprinkle the tops of my sausage rolls with sesame seeds or poppy seeds. For example, I use poppy seeds on chicken sausage rolls and sesame seeds on classic pork and beef rolls so you can easily tell them apart when serving both together.
Step-By-Step Instructions
Just like with my classic sausage roll recipe, I maintain that the difference between a ‘homemade’ sausage roll and a bakery style one is the texture of the filling. The more finely processed the filling is, the better. So for this recipe, I recommend using a food processor. It’s also going to make them ridiculously quick and easy to prep.
If you don’t have one, that’s fine, you can simply chop all the vegetables by hand and mix the filling in a bowl. Just try and get that veg as small as possible for the best results.
Step 1: Start by getting out your sheets of puff pastry and leaving on the kitchen bench to thaw while you prep the filling. If they get too warm, pop them in the fridge as your pastry will puff better if it remains cold.
Step 2: Next make the filling by adding the onion, garlic, carrot and zucchini to the food processor and chop it until fine. Stop as needed and scrape down the sides so you get a nice even chop.
Step 3: Add the chicken mince and pulse the mixture until the meat and vegetables are combined. Add in the sauces, the egg and breadcrumbs and process until your mixture has come together. It will be soft and sticky but that’s ok.
Step 4: Cut each sheet of pastry in half and divide your chicken sausage filling evenly, using your hands to shape the filling into logs down the centre of each rectangle.
Step 5: Brush the edges of the pastry with egg wash and tightly roll the pastry up and around the meat so that the ends seal where the egg wash is. Cut each roll into 4 even pieces and place on a baking tray a few centimetres apart.
Step 6: Brush the tops with egg wash and sprinkle with poppy seeds or sesame seeds if you like. Place the trays in the oven and bake for 20-30 minutes until the pastry is golden brown.
Storage and Make Ahead Instructions
Cooked sausage rolls: Store in an airtight container in the fridge for up to 3 days, or freeze in a container or bag for 2-3 months. Reheat in the oven or air fryer at 180°C (350°F) for 5–10 minutes (longer if reheating from frozen) until warm and the pastry is crispy.
Unbaked sausage rolls: Keep in the fridge for up to 24 hours before baking, or freeze on a tray until solid and then transfer to a freezer-safe bag or container for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
Recipe FAQs
Due to the length of cooking time, by the time the pastry is golden and crispy, the chicken filling should be cooked through. You can always confirm by using a meat thermometer to confirm the filling has reached an internal temperature of 75°C (165°F).
Yes! Bake at 180°C (350°F) for 10–15 minutes or until golden and the chicken is cooked through.
Yes! These chicken sausage rolls can be enjoyed straight from the fridge. For this reason they’re perfect for school lunchboxes or picnics. Just make sure to pack them with an ice block to keep them cool.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More party food recipes:
Party Pies (Mini Beef Pies)
Beef Meatballs
Mini Quiches
Chicken Sausage Rolls
Equipment
Ingredients
- 3 sheets frozen puff pastry thawed
- 1 onion
- 1 small or ½ large carrot
- 1 small or ½ large zucchini
- 2 cloves garlic
- 500 grams chicken mince/ground chicken
- 1 egg
- 1 tablespoon worcestershire sauce
- 1 tablespoon BBQ sauce
- salt and pepper to taste
- ¾ cup panko breadcrumbs
- 1 egg for egg wash
- Poppy seeds or sesame seeds optional
Instructions
- Preheat your oven to 180°C (350°F) and line 2 baking trays with baking paper or lightly spray with oil.
- Peel and roughly chop the onion and carrot, then trim and roughly chop the zucchini. Add the chopped vegetables and garlic to the bowl of a large food processor fitted with the chopping blade. Process for about 1 minute, stopping to scrape down the sides as needed, until everything is finely chopped.
- Add the chicken mince and process for about 1 minute until well combined.
- Add the egg, sauces, and a pinch of salt and pepper. Pulse again to combine.
- Finally, add the breadcrumbs and process for about 20 seconds until the mixture just comes together.
- Crack an egg into a small bowl and whisk to make your egg wash.
- Take your thawed puff pastry sheets and cut each in half so you have 6 rectangles. Using a pastry brush, spread a strip of egg wash along the long edge at the top of each rectangle.
- Divide the sausage filling into 6 portions and shape each into a log in the centre of a rectangle. Roll the pastry around the meat, sealing the edge with the egg wash.
- Cut each roll into 4 even pieces and place on the prepared baking trays, leaving about 1 inch (2.5 cm) between each. Brush the tops with egg wash and sprinkle with poppy seeds.
- Bake for 25-30 minutes, or until the pastry is golden brown. Serve with BBQ sauce or tomato sauce/ketchup.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Lauren says
I made a double batch of these so I could have extras in the freezer and am now considering just taking the extras in my freezer out to have them over the weekend because they’re that good! I did have to bake them for slightly longer than recommended (possibly because I used my top oven instead of my main oven). Really like the secret veggies!
Sally says
So happy to hear you loved these as much as I do Lauren!