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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix chicken mince, spring onions, yellow pepper, red pepper, sunflower oil, garlic paste, ginger paste, egg, dried parsley, fresh coriander, salt, pepper, paprika, Cajun, garlic powder, and chilli powder until well combined.
Shape the mixture into sausage rolls and refrigerate until firm.
Roll out puff pastry and divide into sections for wrapping the sausage rolls.
Brush each roll with egg wash and sprinkle with black seeds.
Bake at 175 degrees Celsius for 35 minutes until golden and cooked through.
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For a spicier kick, increase the amount of chilli powder.
Ensure the puff pastry is cold before rolling to prevent it from becoming too soft.
Can I use a different type of meat?
Yes, you can substitute chicken mince with turkey or pork mince.
How do I store leftover sausage rolls?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze the sausage rolls?
Yes, freeze them before baking and bake from frozen, adding a few extra minutes to the cooking time.
What can I serve with these sausage rolls?
They pair well with a fresh salad or a dipping sauce like sweet chilli or mustard.
How do I prevent the pastry from becoming soggy?
Ensure the filling is not too wet and the pastry is cold before baking.
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