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Chicken, Basil & Lemon Sausage Rolls

sausagerollThis is most definitely a first for me, two savoury recipes in one week! Am I betraying my loyalty to sugar and chocolate……hmmm no, just a coincidence so don’t get too excited there may not be too many more of them in the near future, although I do have spinach pasta left from the Daring Bakers Challenge in the freezer which I need to use up but I am hoping P might oblige there.

I’m not the biggest fan of sausage rolls, they often have too many ‘fillers’ and not enough ‘real’ meat in them so I decided to make my own. We were also having our young niece and nephew over for an afternoon at the beach and lunch so I thought they might appreciate them more than sandwiches.


  • 8 x chicken thighs or breast if you prefer (but only 4 would be required)
  • 5x puff pastry sheets (approx 300g)
  • 1 x onion
  • 2 x large handful of basil
  • 1 x zest of lemon
  • 1 x handful parsley
  • salt & pepper to season


  1. Preheat oven on fan bake 180 degree centigrade.
  2. Place onion in food processor and whizz till rough chopped,
  3. Place the rest of ingredients in the food processor and blend to a ‘rough smooth’ consistency (not quite as smooth as sausage meat).
  4. The filling of the pastry really depends on how fat you want your sausage rolls, I made cocktail rolls which probably were an inch thickness of sausage roll meat before rolling the pastry.
  5. Place sausage meat along one end of the puff pastry and brush one the other side, furtherest away from the sausage meat, with egg mix. Roll into a sausage shape starting at the sausage meat end ensuring that that the egg side overlaps the pastry so it will seal. This seal goes at the bottom of the roll when baking.
  6. Cut into required lengths with a sharp knife (a blunt knife will just squeeze the meat out the end).
  7. Place on grease proof paper on a baking tray and bake for 25 minutes or till golden brow and the pastry has ‘puffed’.
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