Chicken Sausage Rolls
These chicken sausage rolls are a simple, English-inspired appetizer made with flaky puff pastry, juicy chicken sausage, and warm sage. The filling is savory and aromatic, wrapped in buttery layers that bake golden in just 20–25 minutes. They’re an easy chicken appetizer for holidays, game days, or any gathering where you want something comforting and bite-sized.
Servings: 12 servings (24 mini rolls)
Calories: 112.22kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 1 garlic clove minced
- 1 teaspoon dried sage or 2-3 fresh sage leaves chopped. Swap sage for thyme or rosemary.
- 1 teaspoon salt
- Black pepper to taste
- 12 ounces raw chicken sausage casings removed. Use turkey sausage or Italian chicken sausage for more flavor variety.
- ½ pound ground chicken
- 1 package 17.3 oz puff pastry sheets, thawed (2 sheets)
- 1 egg beaten (for egg wash)
- Optional garnish: sesame seeds and flaky salt
Instructions
- Preheat oven to 400°F.
- Heat olive oil over medium heat in a small skillet. Add the onion, garlic, sage, salt, and pepper, and cook for a few minutes to soften the onion.1 tablespoon olive oil, 1 small yellow onion, 1 garlic clove, 1 teaspoon dried sage or 2-3 fresh sage leaves, 1 teaspoon salt, Black pepper
- In a medium bowl, mix chicken sausage, chicken, and onion mixture.12 ounces raw chicken sausage, ½ pound ground chicken
- Unfold the puff pastry sheets. Spoon sausage mixture evenly down the side of each sheet. Fold the other side of the pastry over the filling, pressing down with a fork to seal.1 package
- Slice each roll into 12 pieces. Place on a baking sheet. Brush tops with beaten egg and sprinkle with sesame seeds and flaky salt, if desired.1 egg, Optional garnish: sesame seeds and flaky salt
- Bake 20–25 minutes, until pastry is golden and sausage is cooked through (165°F internal temperature).
- Cool slightly before serving.
Video
Notes
- Keep puff pastry cold for the flakiest layers. If it gets soft or sticky, chill it for a few minutes before assembling.
- Don’t overfill the rolls and seal the edges well with a fork to prevent splitting or leaks.
- Chicken sausage rolls are done when the filling reaches 165°F.
- If the pastry starts to puff or balloon while baking, cut a small slit on top to let steam escape.
Nutrition
Serving: 1serving (3 rolls) | Calories: 112.22kcal | Carbohydrates: 4.08g | Protein: 8.52g | Fat: 7.1g | Saturated Fat: 1.56g | Polyunsaturated Fat: 0.49g | Monounsaturated Fat: 1.67g | Trans Fat: 0.01g | Cholesterol: 49.91mg | Sodium: 500.93mg | Potassium: 124.07mg | Fiber: 0.25g | Sugar: 0.81g | Vitamin A: 120.08IU | Vitamin C: 1.15mg | Calcium: 7.46mg | Iron: 0.54mg
