Chicken sausage rolls
25 minutes
Preparation time
25 minutes
Cooking time
4-6 serves


800 g organic chicken mince

1 tbs sage leaves, chopped

1 tbs chopped parsley

1 cup panko breadcrumbs

2 cloves garlic, crushed

1 brown onion, finely diced

100 ml duck or chicken fat

2 tbs salt flakes

1 tbs crushed black pepper

500 g puff pastry

3 egg yolks

1 dessert spoon of water

¼ cup sesame seeds

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  1. Pre-heat Oven on Fan Plus at 180°C.
  2. In a large bowl, combine chicken, sage, breadcrumbs, garlic, onion, duck fat, salt and pepper and mix well.
  3. Roll pastry to 3mm thickness. Cut the puff pastry into 24cm x 8cm. If using ready rolled sheets, cut in half horizontally.
  4. Place the chicken mix evenly along the length of the puff pastry. Roll the edge of the puff over the chicken mix creating a sausage shape. Brush the end of the pastry with egg wash and roll, ensuring that the crease is at the bottom.
  5. Portion into 12cm lengths. Place sausage rolls on a lined baking tray.
  6. Mix the egg yolks and water together in a small bowl. Brush each sausage roll with the egg mixture. Sprinkle over sesame seeds.
  7. Place on shelf position 2 and bake for 20-25 minutes, or until golden.


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