Chicken Sausage Rolls
These chicken and bacon sausage rolls are so easy to make and make a tasty change from pork. Delicious hot or cold.
Equipment
- Sharp knife
- Chopping board
- Pastry brush
- Mixing bowl
- Oven tray lined iwth parchment or silicon
- cooling rack
Ingredients
- 320 g puff pastry ready rolled
- 450 g chicken sausages
- 1 onion small
- 75 g smoked bacon lardons
- 2 tablespoon sesame seeds
- 1 teaspoon oil
- ½ teaspoon pepper
- 1 teaspoon tarragon dried
- 1 egg beaten
Instructions
- Squeeze the sausage meat into a bowl.
- Peel and finely chop the onion.
- Put the oil in a pan over a medium heat.
- Add the lardons and onion and soften for a few minutes, without colouring.
- Mix the onions and bacon with the sausage meat and add the pepper and tarragon.
- Roughly divide the mixture into 2 in the bowl.
- Carefully roll out the pastry and leave it on the parchment paper it is wrapped in.
- Cut in half lengthways.
- Arrange half of the chicken sausage roll mixture in an even sausage in the middle of the pastry.
- Beat the egg and use a pastry brush to moisten the long edge at the top.
- Roll the pastry over the sausage meat and press down gently to seal the join.
- Cut the roll in half and cut each half into 4 rolls.
- Repeat with the remaining pastry and sausage meat.
- Transfer the chicken and bacon sausage rolls to a baking tray lined with silicon or baking parchment.
- Glaze with the remaining beaten egg and sprinkle over some sesame seeds.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and bake for 20 - 25 minutes until golden.
- Leave to cool for afew minutes then transfer to a wire rack.
- They are best served still warm from the oven.
Nutrition
Calories: 252kcalCarbohydrates: 15gProtein: 10gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 43mgSodium: 512mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 160IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!
