Simple Puff Pastry Chicken Sausage Rolls
“These came out wonderful. Made with Turkey instead of chicken.”
★★★★★
Discover how to make easy puff pastry chicken sausage rolls: a flaky, delicious British classic with a tasty chicken twist. Using convenient store-bought puff pastry, this recipe is perfect for quick snacks, lunchboxes, or parties.
Mostly spelt, always delicious
While my blog primarily celebrates the wonderful world of spelt flour, I love sharing a variety of recipes that bring joy to the kitchen. Even if they don’t always include spelt. Some of my posts are from my pre-spelt days, before I discovered how amazingly versatile it is. Plus, as a busy mum, I’m all about finding balance and enjoying comfort food that feels good for the soul.
This recipe for easy puff pastry chicken sausage rolls is one of my most popular posts, proving that sometimes, classic favourites win hearts. At The Spelt Kitchen, it’s mostly spelt, always delicious, and this recipe is no exception.
If you’re interested in more spelt-based baking, check my spelt flour pastry recipes. And if you are totally unsure about where to stay with spelt, have a read of my Beginner’s guidelines to using spelt flour.
So, whether you’re here for spelt inspiration or just craving flaky, tasty sausage rolls, you’re most definitely in the right place.
The classic British pastry
One thing I miss most about not living in the UK is sausage rolls. If you’re a Brit, these little flaky pastries need no introduction. They’re a classic snack, a staple at parties, picnics, and afternoon teas, and a comforting bite of home.
However, outside of the UK (Australia and New Zealand aside), sausage rolls seem to remain one of Britain’s best-kept secrets. Many people simply haven’t discovered just how delicious and versatile these golden, flaky parcels can be. Whether enjoyed hot from the oven or cold on the go, sausage rolls have a special place in British hearts, and I am here to share that joy with you.
What on earth is a sausage roll?
Sausage rolls are classic British fare. Although people have been wrapping meat in pastry since the Roman era, the invention of sausage rolls as we know them seems to have happened in the 19th century. The cheap, easy snack was soon a craze on the streets of London. Although sausage rolls these days are invariably made with puff pastry, that wasn’t the case early on, when short crust pastry was used. Sausage rolls can be mini-sized, like these, or a little longer.
Us Brits have adored sausage rolls for centuries, but the same can’t be said about America. There is often confusion between pigs in blankets and sausage rolls, but they are quite different. British sausage rolls = encased in pastry. American pigs in blankets = nestled in a more bread-like covering. Just to confuse you even further, what the British call pigs in blankets is simply chipolatas wrapped in bacon and often served on a Christmas dinner.
Chicken sausage rolls: a twist on tradition
Although sausage rolls are traditionally made with pork, I only had chicken mince on hand, so I decided to give that a whirl instead. Now, some might wonder: can you really call them sausage rolls if they’re made with chicken? I say yes! While chicken mince is a bit wetter and leaner than pork or beef, which means it can sometimes feel less rich, in this recipe that actually works in your favour. Because it has more moisture naturally, there’s no need to add breadcrumbs or extra fillers to soak up any juices. I simply tossed in some basic seasoning: salt, pepper, oregano, and garlic powder, and voilà, the sausage roll filling was ready in no time.
If you want to switch things up, you can easily experiment with other herbs and spices. Thyme, sage, or rosemary work beautifully for a more traditional British flavour, while smoked paprika or chili flakes can add a subtle kick. For a fresher note, try adding chopped parsley or a little grated onion. The beauty of this recipe is how flexible it is, so feel free to tailor the seasoning to suit your taste!
Can I make my own pastry for sausage rolls?
Absolutely, you can make your own pastry from scratch, and it’s a skill worth having. But honestly, why would you want to? Even famous chefs like Jamie Oliver aren’t above using a square of ready-made puff pastry now and then.
Granted, traditional British sausage rolls originally used shortcrust pastry, not puff pastry. You guys know how much I love homemade food, crafted from scratch with love and care. But let’s be real: when it’s 30ºC (that’s 86ºF for my friends outside Europe) and you’re without air conditioning, like many of us northern Europeans, the last thing you want is to spend hours rolling and folding delicate puff pastry dough.
Puff pastry became popular later for its flaky, buttery layers, which many now associate with sausage rolls. So while both pastries are traditional, puff pastry is the most common choice today. Ready-made pastry saves time, mess, and effort, and it still gives you those flaky, buttery layers we all crave. So for this recipe, I say embrace convenience and let the pastry do the hard work while you enjoy making the filling.
The best way to enjoy chicken sausage rolls
This question always brings a smile because it reminds me of when my father-in-law (at the time) came to the UK to help us move. I proudly placed a couple of warm, flaky sausage rolls in front of him, expecting a proper Swedish seal of approval. Instead, he turned up his nose and asked, “Where’s the sauce?” Now, he wasn’t talking about ketchup. To this day, I’m not entirely sure what sauce he had in mind. Let’s just say that one of Britain’s most beloved pastries didn’t quite win him over that day.
These easy chicken puff pastry chicken sausage rolls are incredibly versatile and perfect for all kinds of occasions. They’re ideal for picnics, parties, or a quick lunch on the go. Enjoy them warm and flaky straight from the oven, or cold as a handy snack. If you want to turn them into a fuller meal, pair them with classic British sides like baked beans and crispy chips (fries). And for those who love a bit of tangy richness, don’t forget to add a generous dollop of HP Sauce: the quintessential British condiment that truly completes the experience.
If you like experimenting, sausage rolls also go well with mustard, chutney, or even a simple side salad for a lighter option. Whatever way you serve them, these little golden parcels are sure to be a hit.
Storage and freezing tips for chicken sausage rolls
These chicken sausage rolls are just as delicious the next day, making them perfect for meal prep or leftovers. To keep them fresh, store any uneaten sausage rolls in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 180°C (350°F) for about 10 minutes to bring back that lovely flaky crispness.
Freezing before baking:
If you want to prepare the sausage rolls ahead of time but haven’t baked them yet, place the assembled rolls on a baking tray in a single layer and freeze until solid (about 1–2 hours). Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. When ready to bake, place them straight from the freezer onto a baking tray and bake at 180°C (350°F) for 25–30 minutes, or until golden brown and cooked through.
Freezing after baking:
If you have leftover baked sausage rolls, allow them to cool completely, then store in an airtight container in the freezer for up to 3 months. To reheat, bake them from frozen at 180°C (350°F) for 15–20 minutes, or until heated through and crispy again.
Freezing and reheating is a great way to always have a tasty snack or quick meal ready, perfect for busy days or unexpected guests.
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Simple Homemade Chicken Sausage Rolls
Ingredients
- 250g (9 oz) puff pastry (ready made)
- 500g (17½ oz) chicken mince (ground chicken)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon garlic powder
Instructions
- Pre-heat the oven to 175ºC (350ºF).
- Place the chicken mince in a bowl and add the salt, pepper, oregano and garlic powder. Stir to combine everything.
- Roll out the pastry and cut into four rectangles.
- Take one rectangle, with the long side facing you and place a quarter of the mince right along the whole length. Have it as close to the edge as you can or you won’t be able to roll it properly.
- Roll up the pastry ending up with the seam underneath.
- Place on a large oven tray lined with baking paper and cut into four bits. Repeat with the others.
- With a sharp knife, make a diagonal cut in the top of each bit.
- Beat an egg and then wash all over the rolls.
- Sprinkle with sea salt and pepper then bake for around 30 minutes until golden, and the pastry is no longer soggy.
- Remove from the oven and either eat warm or when cold. Enjoy!
Notes
5 thoughts on “Simple Puff Pastry Chicken Sausage Rolls”
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#2 comment says to add garlic pepper but it is not included in list of ingredients. How much is required?
Thanks, Sandy. I’ve corrected the typo and amended the recipe to show half teaspoon of garlic powder (not pepper). Hope this helps!
These came out wonderful. Made with Turkey instead of chicken.
Oooh, delicious! Thank you for letting me know!