Chicken & Chorizo Sausage Rolls

  • Chicken Recipes
  • Chorizo Recipes
  • Lunchbox

Featured Product: Chorizo

Sausage rolls are a great option for serving to a crowd. Homemade sausage rolls are easy to make and worth the effort for the tasty results achieved. These chicken and chorizo sausage rolls can be made ahead, cooked and frozen and once defrosted take 5 minutes to reheat, perfect for hassle free entertaining!

Ingredients

  • 3 sheets frozen all butter puff pastry, thawed

  • 1 egg, beaten (egg wash)

  • 1 teaspoon paprika

  • 2 teaspoons sesame seeds

  • 1/3 cup aioli, to serve

  • Sausage filling

  • 1 small red onion, peeled & quartered

  • 1 clove garlic, crushed

  • ½ teaspoon hot smoked paprika

  • ¼ cup fresh coriander, chopped

  • 500g chicken mince

  • 100g Skara Smallgoods chorizo sausage, skin removed and finely chopped

  • 2 tablespoons semi-dried tomatoes, chopped

  • 1 egg, lightly whisked

  • 1/3 cup (25g) fresh breadcrumbs

  • 1 teaspoon lemon zest

  • 2 tablespoons capers, drained

  • salt flakes and freshly ground black pepper

Made with:

  • Prep time: 25 minutes + chilling time
  • Cooking time: 30 minutes
  • Serves: 24 bites

Method

  1. Preheat oven to 200°C (180°C fan-forced) and line 2 x baking trays with baking paper.
  2. For the sausage filling, place onion, garlic, paprika and coriander together in a food processor, pulsing until finely chopped. Add chicken, chorizo, tomato, egg, breadcrumbs, zest, capers, salt and pepper, pulsing until combined.
  3. Place pastry sheet on a lightly floured work surface, cut in half lengthways, to create two equal sized rectangles.
  4. Evenly divide the sausage filling into 6 equal portions, shaping each like a long sausage. Place down the centre of each pastry rectangle; making sure pastry can encase the mixture. Firmly bring one long side of pastry up against the sausage meat and lightly brush the pastry with egg wash. Repeat with other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal.
  5. Place sausage rolls on prepared baking trays (seam side down), brush outside with egg glaze and sprinkle with paprika and sesame seeds, chill in refrigerator for at least 30 minutes.
  6. Cut each large sausage into 6 equal portions and snip each top three times, to create air holes. Evenly spread sausage rolls onto prepared baking trays. Place sausage rolls in preheated oven for 30 minutes, or until pastry is cooked through and golden. Allow sausage rolls to cool slightly before serving with aioli.

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