These easy Chicken Sausage Rolls take less than 30 minutes to prepare and can be ready to enjoy in an hour – too easy right?! They are freezer friendly, packed with grated zucchini and carrot pieces and are a great way to get some extra veggies into the kids. Both regular and Thermomix instructions are included in the recipe card below.
Why you will love this recipe:
- Simple to prepare – these Sausage Rolls take around 20 minutes to be ready to go into the oven.
- Freezer friendly – you can freeze these Chicken Sausage Rolls for up to two months in a freezer safe container.
- Veggie Smuggling – you can up the amount of carrot and zucchini included in this recipe. Alternatively you can omit it if you prefer.
Chicken Sausage Roll Ingredients:
Please note you will find the full ingredient list and method in the recipe card below:
- Chicken Mince – you can use either store bought chicken mince or mince your own using a food processor or Thermomix.
- Zucchini
- Carrot
- Puff Pastry
- Brown Onion
- Garlic
- Sweet Chilli Sauce
- Soy Sauce
- Egg – for brushing over the sausage rolls before they go into the oven.
- Sesame Seeds – you can also use poppy seeds or omit if you prefer.
How to Make Chicken Sausage Rolls:
- Grate the vegetables and crush the garlic.
- In a large bowl, add the chicken mince, grated vegetables and sauces. Mix well to combine.
- Place a sheet of partially thawed puff pastry onto your bench and slice in half.
- Add ⅛ of the mixture to the middle of the pastry and roll to enclose.
- Cut into 4 pieces and place onto a greased baking tray.
- Repeat until you have used all of the mixture.
- Brush the tops with the egg and bake until golden and cooked through when tested with a skewer.
Although ‘healthy’ is a subjective term, these Chicken Sausage Rolls are made with simple real ingredients and contain added vegetables.
To reheat from frozen, place the sausage rolls into an oven which has been preheated to 190 degrees and bake for 10 – 12 minutes or until the sausage rolls are warmed through when tested with a skewer. If the tops of the sausage rolls are browning too much, place a sheet of foil over them to protect.
Expert Tips for Making Sausage Rolls:
- You can add any type of grated vegetables to this recipe.
- These sausage rolls are freezer friendly either before they are baked or once baked.
- The time it takes to bake your sausage rolls will depend on the size you cut them – eg larger sausage rolls will take longer to cook through.
- I do find some brands of pre-packaged chicken mince to have a higher water content, I suggest squeezing the liquid out of the meat mixture before adding it to your pastry as this will help to make the bases of the sausage rolls crispy.
- The chicken mixture will be ‘soft’ this is normal.
- For crispy sausage rolls, I like to lightly coat a non stick baking tray with oil before placing the sausage rolls onto it to bake.
More Easy Recipe Ideas:
- Healthy Sausage Rolls | A Homemade Recipe
- Spinach and Ricotta Rolls
- Chicken and Cheese Sausage Rolls
- Homemade Beef and Vegetable Pasties
- Bacon Spinach and Feta Quiche
- Pumpkin and Spinach Lasagna
- Easy Pizza Scrolls Recipe |Ham Cheese and Pineapple
- Mini Spinach and Cheese Quiche Recipe
- Vegetarian Quesadilla with Pesto and Avocado
- Chicken Pesto Sausage Rolls
Chicken Sausage Rolls
Equipment
- 2 x Baking Trays
Ingredients
- 500 grams Chicken Mince
- 4 sheets Puff Pastry partially thawed.
- 120 grams Zucchini grated
- 100 grams Carrot grated
- 1 brown onion grated
- 2 cloves garlic crushed
- 1 tablespoons Sweet Chilli Sauce
- 1 teaspoon Soy Sauce
- ½ teaspoon salt
- ½ tsp pepper
To glaze
- 1 egg – lightly whisked.
- 1 tablespoon sesame seeds optional
Instructions
- Preheat oven to 230 degrees celsius (fan-forced) and lightly grease two baking trays.
- Remove the puff pastry from the freezer and set aside to thaw slightly.
- Lightly whisk egg in a small bowl or mug – set aside.
- In a large bowl using a metal spoon, combine the chicken mince, crushed garlic, zucchini, carrot, onion, sweet chilli and soy sauce.
- Remove plastic from pastry sheet and cut in half with a sharp knife and brush long edges of pastry with egg.
- Slice the pastry in half and add ⅛ of the mixture to the centre of each piece.
- Carefully roll the pastry over the top of mince mixture to fully enclose it. Cut sausage rolls into desired lengths (I usually cut each roll into three pieces).
- Place onto the prepared baking trays and brush with the egg and sprinkle with sesame seeds – if using.
- Place in oven and bake for 30 – 35 minutes or until pastry is crisp, golden and the sausage rolls are cooked through.
Thermomix Instructions
- Preheat oven to 230 degrees celsius (fan-forced) and lightly grease two baking trays.
- Remove the puff pastry from the freezer and set aside to thaw slightly.
- Place the garlic and brown onion (which has been halved)into the Thermomix bowl. Mix for 3 seconds, speed 7 to grate.
- Scrape down the sides of the bowl and add the zucchini and carrot which has been cut into 3cm pieces. Mix for 5 seconds, speed 7 to grate. Increase the time for smaller pieces.
- Add the chicken mince, salt and pepper, sweet chilli sauce and soy sauce. Mix for 15 seconds, speed 4 to combine.
- Remove plastic from pastry sheet and cut in half with a sharp knife and brush long edges of pastry with egg.
- Slice the pastry in half and add ⅛ of the mixture to the centre of each piece.
- Carefully roll the pastry over the top of mince mixture to fully enclose it. Cut sausage rolls into desired lengths (I usually cut into six pieces).
- Carefully roll the pastry over the top of mince mixture to fully enclose it. Cut sausage rolls into desired lengths (I usually cut each roll into three pieces).
- Place onto the prepared baking trays and brush with the egg and sprinkle with sesame seeds – if using.
- Place in oven and bake for 30 – 35 minutes or until pastry is crisp, golden and the sausage rolls are cooked through.
Notes
- You can add any type of grated vegetables to this recipe.
- These sausage rolls are freezer friendly either before they are baked or once baked.
- The time it takes to bake your sausage rolls will depend on the size you cut them – eg larger sausage rolls will take longer to cook through.
- I do find some brands of pre-packaged chicken mince to have a higher water content, I suggest squeezing the liquid out of the meat mixture before adding it to your pastry as this will help to make the bases of the sausage rolls crispy.
- The chicken mixture will be ‘soft’ this is normal.
- For crispy sausage rolls, I like to lightly coat a non stick baking tray with oil before placing the sausage rolls onto it to bake.
Nutrition
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Louisa Atsas
I only have the filo pastry. Will that work and does the temperature and time stay the same?
Lauren Matheson
I haven’t tried these with filo pastry but it should work
Nad
Do you freeze this uncooked or cooked? I presume uncooked and then bake when you need? Do they really need to be eaten hot or do they work okay cold?
Lauren Matheson
Hello, I normally freeze these cooked and then reheat as needed. If you are worried about them browning too much, just pop some foil over them when you reheat in the oven. They can be eaten both hot or cold, it really comes down to your preference. I hope that helps 🙂
Vicki @ Knocked Up & Abroad
These sausage rolls went down a treat at our place. They seem lighter than when I use beef mince. I think we’ll be making them a regular at our house, thanks xx
Lauren
That’s fantastic, I’m so glad you enjoyed them!
Brian Jones
What a wonderful idea, they look and sound superb… I really don1t use a lot of ground chicken, maybe I should!
Cooker and a Looker
Love homemade sausage rolls, but I haven’t made them with chicken mince before. Great idea Lauren! Thanks for linking with I’m Pinning Around. xx
Susan
Gonna try these, but would love recipe for caramel mudcake also!!! Where do I find this???