Simple Homemade Chicken Sausage Rolls
Servings: 16 mini sausage rolls
Ingredients
- 250g (9 oz) puff pastry
- 500g (17½ oz) chicken mince (ground chicken)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon oregano
Instructions
- Pre-heat the oven to 175ºC (350ºF).
- Place the chicken mince in a bowl and add the salt, pepper, oregano and garlic pepper. 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
DISCLAIMER:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.