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Simple Homemade Chicken Sausage Rolls

Course: Snack
Cuisine: British
Servings: 16 mini sausage rolls


  • 250g puff pastry
  • 500g chicken mince
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon oregano


  • 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.
  • 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!