Chicken and Vegetable Sausage Rolls, the yummiest way to enjoy sausage rolls! Using chicken mince and packed full of veggies, the kids will keep coming back for more. Ready in under ½ an hour!
Why you're going to love this recipe
Sausage rolls are a party favourite, and these chicken sausage rolls are the best! At least when you've made them yourself you know exactly what is in them. Here's why your whole family will love this recipe:
- quick and easy to make
- full of veggies
- chicken mince for a lighter sausage roll
- using storebought puff pastry
- freeze well uncooked
- perfect for parties
- kid friendly fuss free flavour
Whether you make these for your next kids party, or if they are stocking up the freezer for those nights when everything is too hard, you will be amazed by how fabulous they are. They are also great cold in the lunchbox, no need to reheat. If you need to dip them, they are good with tomato sauce or even sweet chilli.
What goes into this recipe
- chicken mince- I use free range, but get whatever suits your budget. I often find chicken mince is one of those things that gets reduced at the supermarket, so buy it when it is on clearance, make a batch of these and freeze!
- puff pastry- I use an all butter puff, it tastes better, looks better and we like it. You can switch to one without dairy, or even change to gluten free if that suits your family.
- grated cheese- I had this leftover from camping, I don't normally buy it grated. This was the Perfect Italiano Bakes cheese, feel free to sub for block cheese that you grate or a tasty/ colby/ cheddar.
How to make this recipe
It's so easy to make your own sausage rolls, the hardest part is waiting for the puff pastry to defrost!
- PREHEAT YOUR OVEN TO 220 degrees fan forced or 240 without a fan.
- Grate the zucchini
- Combine the chicken mince, egg, corn, paprika, cheese and zucchini in a large bowl and mix well to combine. (Images 1 and 2)
- Divide the filling between the four sheets of puff pastry. (Image 3)
- Place a log of the filling along the edge and tightly wrap with the pastry, rolling all the way to the end. (Image 4)
- Cut into 3cm rounds. I find using a sawing motion works best when cutting chicken and vegetable sausage rolls to avoid squishing out the filling. (Image 5)
- Place on a baking tray and paint with milk. (Image 6)
- Bake for 25 minutes or until golden and cooked through. (Image 7 and 8)
Airfryer cooking tips
If you want to make these chicken and vegetable sausage rolls in the fryer, preheat to 220 degrees. Mine only took 15 minutes in the airfryer, but it's really dependent on what type of air fryer you have.
Make sure they aren't touching, particularly in a basket style air fryer, as otherwise, they will stick together during cooking.
Expert Tips and FAQS
I CANNOT STRESS ENOUGH: for good sausage rolls, you want your oven hot. 220 degrees celsius fan forced or 240 degrees celsius without a fan.
No, in fact the mince cookes in the time the pastry does, making these a super convenient recipe!
Puff Pastry. I use an all butter puff, but you can choose one that suits your family, there are even gluten free and dairy free puff pastries to choose from.
Unbaked? 24 hours. Baked, 2 days. Reheat before eating or don't entirely up to you.
Yes! Freeze them uncooked and cook them from frozen. I freeze them flat on a tray and then transfer to containers when solid.
Yes! It helps them to brown and although it seems counterintuitive, it helps to give them a nice crust.
NO! But if you don't preheat to this temp they will have soggy bottoms and won't cook through.
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Chicken and Vegetable Sausage Rolls
- 4 sheets frozen puff pastry (defrosted)
- 500 grams chicken mince
- 1 zucchini
- 1 cup frozen corn
- 1 cup grated cheese
- 1 egg
- 1 tsp paprika
- 1 tbsp milk (for brushing)
- PREHEAT YOUR OVEN TO 220 DEGREES CELSIUS FANFORCED.
- Grate the zucchini.
- Add the zucchini, corn, mince, paprika, egg and cheese to a large bowl and mix well.
- Divide the mixture between the four sheets of pastry.
- Wrap the pastry tightly around the mixture and roll to the end.
- Cut into rounds.
- Place on a lined baking tray and brush with milk.
- Bake at 220 degrees celsius fan forced for 25 minutes or until golden and cooked through.