Summer sausage rolls

Summer sausage rolls

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(56 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 20 rolls

When the weather is warmer, bring some sunshine flavours into everyone’s favourite afternoon tea and picnic snack

Nutrition and extra info

Additional info

  • Can be frozen uncooked
Nutrition info

Nutrition per roll

kcalories
119
protein
6g
carbs
6g
fat
8g
saturates
3g
fibre
1g
sugar
0g
salt
0.38g

Ingredients

  • 2 large skinless chicken breasts
  • 1 garlic clove, crushed
  • 3 rashers streaky bacon, thinly sliced
  • 4 sundried tomatoes, chopped
  • handful basil leaves, chopped
  • 375g/13oz pack ready-rolled puff pastry
  • flour, for dusting
  • 1 egg yolk, beaten
  • 25g sesame seeds

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Method

  1. Whizz the chicken and garlic in a processor until the chicken is minced. Tip in the bacon, sundried tomatoes and basil. Pulse for 5 secs to just mix through. Season well.
  2. Roll the pastry sheet on a lightly floured surface and cut in half lengthways. Spread half the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen, uncooked, for up to 1 month.
  3. Heat oven to 200C/180C fan/gas 6. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with seeds. Bake for 20 mins until golden.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

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Comments

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susan-h's picture
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I have made these a few times now and love them, a nice light alternative to sausage, sausage rolls, but definitely leave the garlic out completely - too raw and overwhelming, better without

morethan66's picture

Right, that's it. Have just read all the fab reviews and I just gotta make them real soon. so have printed out the recipe. Am drooling at the thought

beverley37's picture

Made these a couple of times and have gone down very well with visiting friends. Nice alternative to usual sausage rolls. I also turned them over for a few minutes at the end of cooking, as some other people have done, to dry the underneath, but that isn't a problem.

cherrygogog's picture
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Delicious but took me longer than 20 min to bake - and the parts that are touching the baking sheet becomes really sticky coz of the moist of the stuffings...so i had to take them out and flip them over a few times to "dry" them out in the overn - any tip to solve this issue?

susan-h's picture
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Lovely recipe and nicely simple to make. I found I had to go quite easy on the garlic and that they tasted better the day after baking as the flavours seemed to develop.

rhapsodyinc's picture
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I loved these! I left the bacon out as one of my guests doesn't eat pork and they were still fantastic! Will definitely make them again. Soon.

weymouthgirl's picture

Delicious and so simple! I used minced Turkey as I read someone else did. They were very tasty, and were a hit at our picnic. Will certainly make again.

vlotmartin's picture
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Fantastic recipe - great for the whole family.

katiabh's picture
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Made them for family picnic and they are delicious I love sundried tomatoes. We used minced turkey and we loved it. Doing them again for another picnic planned in June. There 's also a recipe on the May magazine for Father's Day for rolls with chorizo which I can't wait to make for the picnic.

laine1223's picture
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Just made these, but with chopped tomato & chopped peppers, didn't have sundried toms - Fab! definitely be making these again, so easy!

Gadget lady's picture
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I always get large chicken breasts from the farmers market which still have the fillets attached. This was another way to use them Will be great to use for buffet

goinggaga's picture
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Made these today and loved them! I used some tomato paste as I had no sun-dried tomatoes and added 2 tsp of pesto in addition to the fresh basil. My kids loved them dipped in sweet chilli sauce with cucumber wedges when they came home from school.
Five stars (it won't accept my 5 star rating..)

laonie's picture
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coraktp. A rasher of bacon is simply a thin slice, as you'd use if you were cooking bacon for breakfast. Streaky bacon comes from the long narrow part of the rasher and has been detached from the 'eye' (the wider, lean, round bit) It's called 'streaky' because it tends to alternate in lines of fat/lean/fat/lean. They'll be asking for streaky bacon in this recipe to add a little fat because chicken breast is so lean. Just use a couple of slices of fatty bacon and you'll be fine, or failing that a small amount of speck or kassler would do the same job. Anything smoked and fatty.

laonie's picture
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Home-made sausage rolls using pork or beef mince can be very oily, so I think this variation will be a winner. I'm going to make them to take to a lunch this coming weekend, using turkey mince because it's higher in protein than chicken. I will add chives, parsley, thyme, chargrilled peppers and no-salt tomato puree, then season with pink salt, white pepper, porcini powder and a dash of mild curry powder (you wouldn't know it was there, but curry powder acts as a great flavour boost for lots of things)

coraktp's picture

Here I am again asking for British English translation help. What is a rasher? What is streaky bacon?

marieb1's picture
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Definitely not your regular sausage roll. They have an unusual flavour and I'm not a fan, but have made them several times now because other people love them. I don't bother with the sesame seeds.

beverley37's picture

Made these for a picnic, really pleased with them. Didn't change the recipe.
Everyone wants me to make them again.

rocamt's picture
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These turned out fab! But instead of chicken I used minced pork and beef. I cooked them first adding some mushrooms and greenpeppers then just whizzed everything up. It made a delicious and filling snack when on the go. I loved the sun dried tomatoes they worked so well. Thanks for the receipe

susieone's picture
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I made these yesterday as my contribution to a buffet party. I roasted a red pepper that I had in the fridge and used that instead of the sundried tomatoes. The recipe was very easy and the result was extremely tasty. The red pepper coloured the filling nicely and, with a few bits of red and green left from the whizzed up basil and pepper, made it a pretty party plate.

terrimc's picture

in our house now we are not allowed to make sausage rolls we have to make "the new sort" they are great

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