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 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 this recipe for chicken and feta sausage rolls I 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 come together to make very tasty mouthfuls. Note that the shallot was pulled straight out of the garden. I’m just a little bit proud.
To make the filling, mix all the ingredients (except the milk) together. I put some gloves on and used my hands to squish it all together. It’s much easier than using a spoon.
Lay out the puff pastry sheets and cut each on in half down the middle.
Divide the filling between the 4 halves and shape it to form a long log. Make sure it doesn’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.
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.
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.
If you’re going to freeze them, line a container with freezer go-between.
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.
To bake the sausage rolls, lay them on a lined baking tray and brush each one with a little milk. Bake them at 220C for 15-20 minutes or until golden. If you’re cooking them from frozen, add another 5-10 minutes to the cooking time. There’s no need to defrost them first.
Let them cool slightly on the tray.
Serve them up. Enjoy!
- 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
- Pre-heat the oven to 220C(428F) fan-forced and line a baking tray with baking paper.
- Lay out the pastry in single layers to defrost.
- 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.
- 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.
- Roll the pastry up to form a log.
- Cut it up into pieces. I prefer mini sausage rolls so cut each log into 10 pieces.
- Lay them out on the baking tray and brush with milk.
- Bake the sausage rolls for 15-20 minutes or until the pastry is golden.
- Let them cool slightly then serve.
- 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
Don’t forget to enter the Claire K Creations Christmas giveaway for you chance to win heaps of great prizes!
Win a $50 hamper from Byron Bay Cookies.
Win a threechefs palm mitt and tongs.