Golden, flaky, and packed with flavour, these homemade chicken sausage rolls are a healthier twist on the classic bakery favourite. Made with lean chicken mince, hidden vegetables, and buttery puff pastry, they’re perfect for lunchboxes, meal prep, party food, or cosy family lunches.
They have all the comfort and crispiness of traditional sausage rolls, but with a lighter, protein-packed filling that feels much more balanced for everyday eating.
Why you’ll love this recipe
- A healthier homemade alternative to bakery sausage rolls
- High in protein and packed with hidden vegetables
- Perfect for meal prep, lunchboxes, or freezer batches
- Crispy golden puff pastry with juicy chicken filling
- Family-friendly and great for picky eaters
- Easy to customise with herbs, spices, or extra veggies
I genuinely love having a batch of these in the fridge or freezer because they make life so much easier on busy days. They’re one of those recipes the whole family will happily eat, and I love that they feel like comfort food while still sneaking in some extra goodness from the vegetables and lean protein. They’re perfect for lunchboxes, quick dinners, after-school snacks, or even served warm with a salad for an easy meal.
Makes 12 sausage rolls
- 600–650g puff pastry
- 500g chicken mince
- ½ zucchini, grated
- ⅓ carrot, grated
- 1 garlic clove
- 1 small white onion, finely diced
- 2 tbsp ketchup
- ½ tsp salt
- Black pepper, to taste
- 1 egg yolk (for egg wash)
- Sesame seeds, optional
How to Make Chicken Sausage Rolls Step by Step
Step 1: Prepare the Puff Pastry
If using frozen puff pastry, remove it from the packaging and separate the sheets to thaw slightly.
Meanwhile, whisk the egg yolk in a small bowl and set aside for brushing later.
Step 2: Prepare the Filling
Using a clean tea towel or paper towel, squeeze excess moisture from the grated zucchini and carrot.
Add the chicken mince, grated vegetables, diced onion, ketchup, salt, and black pepper to a large mixing bowl.
Mix everything together well using your hands or a spoon until fully combined.
Step 3: Shape the Sausage Rolls
Lay a sheet of puff pastry onto your baking paper and cut into size.
Spoon the chicken mixture along one long edge of the pastry, shaping it into a long sausage shape.
Brush the opposite edge lightly with egg wash.
Roll the pastry tightly around the filling, finishing seam-side down.
Repeat with the remaining pastry and filling mixture.
Step 4: Chill (Optional)
If preparing ahead of time, refrigerate the sausage roll logs until ready to bake.
This also helps the pastry stay extra flaky.
Step 5: Bake Until Golden
Preheat the oven to 200°C.
Brush the tops with egg wash and sprinkle with sesame seeds if using.
Cut each long roll into smaller pieces and place seam-side down on a lined baking tray, leaving space between each one.
Bake for 25–30 minutes, or until golden brown and cooked through.
Allow to cool for 5–10 minutes before serving.
Nutrition Benefits
These chicken sausage rolls are a lighter alternative to traditional pork sausage rolls while still feeling comforting and satisfying. Using lean chicken mince increases the protein content while reducing saturated fat, and the grated carrot and zucchini add extra fibre and nutrients without overpowering the flavour. Making them at home also means you control the ingredients and can avoid some of the preservatives and excess oils often found in shop-bought versions.
Equipment
Ingredients
- 600-650 g puff pastry
- 500 g lean chicken mince
- 1/2 zucchini shredded
- 1/3 carrot shredded
- 1 small white onion finely diced
- 1 garlic clove
- 2 tbsp ketchup
- 1/2 tsp Salt
- 1 egg yolk
- pepper to taste
Instructions
- Preheat the oven to 200°C and line a baking tray with baking paper. Whisk the egg yolk in a small bowl and set aside.
- Using a clean tea towel or paper towel, squeeze excess moisture from the grated carrot and zucchini.
- Add the chicken mince, grated vegetables, diced onion, garlic, ketchup, salt, and black pepper to a large mixing bowl. Mix well until fully combined.
- Lay the puff pastry onto a lightly floured surface, or baking paper, and cut each 300g pastry sheet into 6 rectangles.
- Spoon the chicken mixture onto each pastry. Brush the opposite edge lightly with egg wash.
- Roll the pastry tightly around the filling, finishing seam-side down. Repeat with the remaining pastry and filling mixture.
- Brush the tops with egg wash and sprinkle with sesame seeds if using.
- Bake for 25–30 minutes, or until golden brown and cooked through.
- Allow to cool for 5–10 minutes before serving.
Notes
- Squeeze excess moisture from the vegetables to prevent soggy pastry
- Chill the sausage rolls before baking for crispier pastry
- Use sesame seeds or poppy seeds for extra crunch
- Don’t overfill the pastry or it may split during baking
- Serve with ketchup, sweet chilli sauce, or a simple salad
Nutrition
FAQs
Can I freeze chicken sausage rolls?
Yes. You can freeze them either before or after baking. Store in an airtight container for up to 3 months.
How do I reheat sausage rolls
Reheat in the oven or air fryer until hot and crispy. Avoid microwaving if possible, as it softens the pastry.
Can I use turkey mince instead?
Absolutely. Turkey mince works very well as a substitute for chicken.
Can I add cheese?
Yes — grated cheddar or parmesan works beautifully mixed into the filling.
Are these good for meal prep?
Definitely. They store well in the fridge for up to 3 days and are great for grab-and-go lunches or snacks.
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