Chicken sausage rolls are a flavoursome chicken filling wrapped in flaky, golden puff pastry. Perfect for parties, kids snacks or gameday snacks, these easy sausage rolls are an absolute crowd pleaser.
½cupfinely grated carrot (about 3/4 medium carrot)
2teaspoonsfresh thyme leaves
⅓cupplain (all purp) flour
3 ½sheets pre-rolled puff pastry, thawed but chilled
1egg yolk, beaten with a dash of water
2teaspoonssesame seeds (optional)
mixing bowl and silicone spatula
Preheat the oven to 200C / 395F / 180C fan forced. Line 2-3 large baking trays with baking paper.
In a large mixing bowl, combine the filling ingredients - chicken mince, onion, carrot, garlic, breadcrumbs, thyme leaves, mustard powder, salt and pepper. Use a spatula to mix well making sure everything is evenly distributed.
Take roughly ⅓ cup (about 90g / 3.2oz) of the sausage mix and roll it in the flour. Roll it into a sausage shape about 2cm shorter than the width of your puff pastry.
Place the sausage on the pastry about 2cm in from the edge. With your fingertip, brush a little water along the sides of the pastry next to each end of the sausage and along the long side closest to you. Now fold the side closest to you over the top of the sausage and, pulling it in tightly so there is no air trapped inside, seal it on the other side by pressing it to the bottom layer of pastry. Press down the edges.
Trim the now very long sausage roll away from the rest of the pastry, then use a fork to press firmly down around the 3 joined sides to seal them tightly. Use a knife to trim away a little excess pastry and neaten them up, then cut the roll into 5 smaller pieces.
Pierce the top of each with a sharp knife (this allows steam to escape) and place them at least 1 inch apart on the baking trays. Brush the egg wash (the egg yolk and water mixture) over the tops and scatter over sesame seeds if using.
Bake for 24-26 minutes, until they've puffed up nicely and have turned golden on top.
All ovens vary - check for doneness 2-3 minutes before the recipe suggests.