A deliciously simple recipe for chicken and feta sausage rolls. They make the perfect party food and are great for lunchboxes (they freeze well too).

Homemade chicken feta sausage rolls (with spinach) - make ahead, freezable party food
Chicken and feta sausage rolls

Homemade chicken feta sausage rolls (with spinach)

** Don’t judge this recipe by the terrible 10 year-old photos I have. They taste seriously delicious. I will redo the photos ASAP! 

When I was in primary school my sister and I were allowed tuckshop for lunch on Fridays. 

I used to love writing out my order on a brown paper bag and adding the money to it. 

It was also a serious privilege to be on ‘tuckshop duty’ where you got to take your class’s box of bags down to the tuckshop in the morning and collect it just before lunch. 

I’m sure they don’t do it this way anymore which I think is sad. 

I used to have the same order every week – a sausage roll no tomato sauce. 

I can’t remember what I had to drink. 

The options weren’t that vast back then but I always stuck with the sausage roll. 

I still love them and if I see them at a party I make a bee-line for them. 

When I saw someone make sausage rolls with chicken and fetaI thought it would be the perfect twist on an old favourite. 

They’re super tasty and what’s even better is you can make them ahead (which only takes about 15 minutes) and freezer them so you just have to throw them in the oven when guests arrive, or when you want a little snack.

The ingredients

What do you need to make chicken and feta sausage rolls

To make these delicious mouthfuls you will need: 

  • Chicken mince – if you can’t buy it, you can make your own by whizzing chopped chicken in a food processor or Thermomix. 
  • Small shallot – finely chopped
  • Lemon zest – grated 
  • Rocket – or use baby spinach
  • Breadcrumbs – use fresh breadcrumbs or store bought. Here’s how to make your own sourdough breadcrumbs. 
  • Chilli flakes – optional (or use a little bit of black pepper)
  • Feta cheese – crumbled. Preferably use a firm feta but any will do. 
  • Ready-rolled puff pastry – you could make your own but for sausage rolls, I prefer store-bought. 
  • Milk – for brushing

Note that the shallot was pulled straight out of the garden. I’m just a little bit proud.

Making the filling

How to make chicken feta sausage rolls

Start by making the filling. 

Combine all the filling ingredients (the list minus the milk and pastry).

I put some gloves on and used my hands to squish it all together. 

It’s much easier than using a spoon.

Raw puff pastry

Lay out the ready-made puff pastry sheets and cut each on in half down the middle.


Divide the filling between the 4 halves and shape the sausage meat to form a long log. 

Make sure you extend it the full length of the pastry (don’t get a little stingy towards the ends or you won’t be able to use those bits). 

I wouldn’t mind cause I love puff pastry even on its own.

All rolled up

Roll up the pastry to enclose the filling.


Now it’s time to chop them all up. 

The recipe was for larger sausage rolls but I like party size. 

I cut each log into 10 pieces.

Chicken sausage rolls

Use a serrated knife and ‘saw’ through them so you don’t squash out the filling. 

You’ll also need a wet cloth to wipe the knife after every few cuts otherwise it will get very messy.

Getting freezer-ready

How to freeze chicken feta sausage rolls

If you’re going to freeze them, line a container with freezer go-between.

If you don’t have that you can use baking or parchment paper. 

Ready for the freezer

Place the sausage rolls in the container leaving a little bit of space between each one. 

If you are going to make a few layers, use a sheet of go-between between each layer.

Put the lid on and freeze. 

Alternatively, you can freeze them with no lid and once solid, pop them all into a zip lock bag. 

Then you can just take out however many you want to cook at at time. 

Brushing with milk

How to bake chicken sausage rolls from fresh or frozen

To bake the sausage rolls, lay them on a lined baking tray and brush each one with a little milk or egg wash.

I personally can’t bare to waste an egg for egg wash so just use milk. 

If you want to be extra fancy, you can sprinkle with sesame seeds.

Bake them at 220C for 15-20 minutes or until golden brown. 

If you’re cooking them from frozen, add another 5-10 minutes to the cooking time. 

There’s no need to defrost to room temperature first.


Let them cool slightly on the tray.

Homemade chicken feta sausage rolls (with spinach) - make ahead, freezable party food
Chicken and feta sausage rolls

Serve them up. Enjoy!

Chicken and feta sausage rolls
Chicken and feta sausage rolls - make ahead freezable party food

Chicken and feta sausage rolls - make ahead freezable party food


  • 500g (1lb) chicken mince
  • 1 small shallot, finely chopped
  • grated zest of 1/2 a lemon
  • 4 tbsp chopped rocket (I used baby spinach)
  • 4 tbsp breadcrumbs
  • 1/2 tsp chilli flakes
  • 100g(3.5oz) feta cheese, crumbled
  • 2 sheets ready rolled puff pastry
  • milk for brushing


  1. Pre-heat the oven to 220C(428F) fan-forced and line a baking tray with baking paper.
  2. Lay out the pastry in single layers to defrost.
  3. Combine the rest of the ingredients (except the milk) in a bowl and squish it all together. I find it easier to do this with my hands rather than a spoon.
  4. Cut each sheet of pastry in half and then divide the chicken mixture between the 4 halves, shaping it into a log down the middle of each one, lengthways.
  5. Roll the pastry up to form a log.
  6. Cut it up into pieces. I prefer mini sausage rolls so cut each log into 10 pieces.
  7. Lay them out on the baking tray and brush with milk.
  8. Bake the sausage rolls for 15-20 minutes or until the pastry is golden.
  9. Let them cool slightly then serve.
  10. To freeze: freeze the rolls in a container with a little space between each one. If you use a few layers make sure you lay something like freezer go-between between each layer. They can be cooked from frozen. Add 5-10 minutes to the cooking time.


Makes 40 bite-sized sausage rolls or 8-12 big ones

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