Ingredients for Chicken Sausage Rolls
- 1 lb ground chicken
- 1 finely chopped onion
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme and 1 tsp dried sage
- 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, and 1 tsp dried sage
- 1 sheet (320g) ready-made puff pastry
- a little milk for brushing
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chopped fresh thyme
- 1 tsp dried sage
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How to Make Chicken Sausage Rolls
- Preheat oven to 200°C (180°C fan/ Gas Mark 6).
- In a large bowl, gently combine 500g chicken mince, 1 finely chopped onion, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, 1 tsp dried sage, 1 tsp salt, and ½ tsp black pepper.
- Roll out 1 sheet of ready-made puff pastry (approx. 320g) on a lightly floured surface to a rectangle about 30cm x 40cm.
- Cut the pastry lengthwise into thirds (approximately 10cm wide strips).
- Spread one-third of the chicken mixture evenly along the length of each pastry strip, leaving a 1cm border at the edge.
- Brush one long edge of each pastry strip with a little milk.
- Fold the pastry over the filling, pressing firmly to seal the edges.
- Using a sharp knife, cut each long roll into individual sausage rolls (approx. 5-7cm long).
- Place the sausage rolls onto a baking tray lined with baking paper.
- Brush the tops of the sausage rolls with milk.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let cool slightly before serving. Suitable for freezing – cool completely before freezing.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
9g
Carbs
2g
