Chicken Sausage Rolls

A very simple recipe for when you have guests over or are just looking for a simple treat. This is also much healthier than regular sausage rolls.


1x 400g of Manor Farm Chicken mince

1 large Clove of garlic crushed

2 good pinches of sea salt

Half an onion finely diced

Zest of 1 lemon

5/6 sprigs of thyme

1 sheet of ready rolled puff pastry

Sesame seeds

To dip

3 tablespoons of mayonnaise

1tsp of harissa paste


  • Place the chicken into a bowl and add the vegetables, herbs, lemon and season with salt and pepper.
  • Cut the pastry sheets in half. Split the chicken mixture into four. Place one portion of the filling onto the edge of the pastry half. Shape this into a log, roll it and press it to seal it in place. place this onto a lined baking tray, seam side down. Repeat with the rest of the pastry and filling. With a knife, score each roll about 5 times. Place them in the fridge for about half an hour.
  • Lightly beat the remaining egg and brush it over the sausage rolls, sprinkle with sesame seeds. Bake in the oven for about 25-30 minutes or until the pastry is golden brown and the sausage rolls are cooked through. Mix the harissa mayo up and serve.

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