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

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Comments

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franjoy's picture

made these for supper lovely to eat and simple to make

sandieb's picture
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have made these now with roasted red peppers instead of the tomatoes.....yummo!!

krw1511's picture
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Made these at the weekend for a family BBQ. Everone thought that they were really tasty. Made them exactly as suggested, even with the sun dried tomatoes! Will make these over and over again.

poshpause's picture

Jane's Kitchen : the only way to make them gluten free is to make the pastry yourself (I don't see why shortcrust wouldn't work just as well, as making Puff is a pain in the butt). If you're based in the U.K., then Doves Farm (they have a website) make a selection of gluten free flours which are great! Good luck!

holmfirth's picture

I'm with you sandi b, can't stand sundried toms either, yukkkkkkkkkkkkkkkkkkkkkkkkkkkkkk

scarleteden's picture

These look and sound great, I will make them for my daughters birthday party. If I make and freeze could I cook from frozen or would I need to defrost? Dont want to give food poisoning to 20 3 year olds! Maxine

nance1's picture
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a nice change i used Peppers and i rate i t 5 Stars. Roy.

351edmonton's picture
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What a lovely alternative to sausage meat. Can't wait to try it on my family and receive their praise.
Buzz

sandieb's picture
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Thanks for the ideas....I like the idea of apples as well! Sigh...probably going have to make two batches now aren't I! ;o)

jasmine77's picture

does anyone know how to make these gluten and wheat free? So many recipes now I can't use as newly diagnosed with this intolerence. I agree red peppers would be lovely but as I love sundried toms not a problem for me just the pastry!!

cookersa's picture

I think the roasted red peppers would be great instead of or along with.

condersma's picture

I'm with you re the sun-dried tomatoes. Skinned roasted red pepperes sound nice. Or how about apples for a twist? And I think I'd add a squeeze of lemon juice to the chicken mixture. Mushrooms would be nice -- especially porcinis!

teresahall's picture

Would ordinary tomatoes work, if you skinned and deseeded them? I dont like the sun dried ones either....

sandieb's picture
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Can anyone suggest what to use instead of sun dried tomatoes in this...I know you're not supposed to admit it, but I really don't like them!
:o)

Ooh...just had a thought...do you think roasted red peppers would work?

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