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chicken and thyme sausage rolls

Chicken and Thyme Sausage Rolls

Amanda McInerney of www.lambsearsandhoney.com
So simple to make - why not double the batch and freeze half?
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Snack
Cuisine Australian


  • 500 gms minced chicken
  • 1 carrot grated
  • 1/2 preserved lemon finely chopped (zest of one lemon if you have no preserved lemons)
  • 1 cup fresh bread crumbs
  • 2 spring onions finely chopped
  • 1-2 Tbsp chopped fresh thyme
  • 1 egg lightly beaten
  • 4 sheets frozen puff pastry thawed
  • Salt
  • Pepper
  • Extra lightly beaten egg for egg wash
  • 2 Tbsp nigella seeds


  • Preheat oven to 180C (350F). Line baking trays with baking parchment.
  • Wash your hands thoroughly.
  • Place chicken, carrot, spring onion, bread crumbs, lemon, thyme and salt and pepper to taste in a large mixing bowl, add egg and combine well with your hands, smooshing it all together thoroughly.
  • Cut each of the pastry sheets in half, place sausage meat along the length of the middle of each sheet and roll up, sealing the edges with a brush of egg wash.
  • Place the long rolls on prepared baking trays, cut each roll to small bite-sized pieces, brush the tops with egg wash and sprinkle with the nigella seeds.
  • Bake for 20-25 minutes, or until golden brown.
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