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Chicken Sausage Rolls are a delightful treat with a flaky, buttery pastry encasing a savory chicken sausage filling. The pastry is made by rubbing butter into plain flour until it resembles breadcrumbs, then adding cold water to form a soft dough. After chilling, the dough is rolled out to a thin sheet, filled with seasoned chicken sausage meat, and sealed into rolls. An egg wash gives them a golden finish, and sesame seeds add a...
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Add plain flour to a bowl, then rub in butter until it resembles breadcrumbs.
Add cold water slowly until a soft but not sticky dough is formed.
Form dough into a ball and refrigerate for 30 minutes.
Remove meat from chicken sausages and break it up.
Roll out the pastry on a floured surface to about a pound coin thickness.
Grease a baking tray with butter.
Place pastry on the tray and slice in half to create two long pieces.
Divide the sausage meat equally onto the two pastry pieces.
Fold over and seal the edges, then flip over so the seam is underneath.
Brush with egg wash and cut into rolls.
Top with sesame seeds.
Bake in the oven at 200°C for 25 minutes.
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Perfect for lunchboxes or a quick snack.
Can I use store-bought pastry?
Yes, store-bought pastry can be used to save time.
How do I know when the rolls are done?
The rolls are done when they are golden brown and the pastry is crisp.
Can I freeze the rolls?
Yes, you can freeze the rolls before baking and bake them from frozen.
What can I use instead of sesame seeds?
You can use poppy seeds or leave them plain.
How long do the rolls keep?
The rolls can be stored in an airtight container for up to 3 days.
Just a mum who loves to make homemade food for her family! And loves sharing my recipes with you!
