Summer sausage rolls

Summer sausage rolls

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(60 ratings)

Prep: 20 mins Cook: 20 mins

Easy

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

  • Can be frozen uncooked

Nutrition: per roll

  • kcal119
  • fat8g
  • saturates3g
  • carbs6g
  • sugars0g
  • fibre1g
  • protein6g
  • salt0.38g
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Ingredients

  • 2 large skinless chicken breasts
  • 1 garlic clove, crushed
  • 3 rashers streaky bacon, thinly sliced
  • 4 sundried tomatoes, chopped
  • handful basil leaves, chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 375g/13oz pack ready-rolled puff pastry
  • flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 egg yolk, beaten
  • 25g sesame seeds

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.

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Comments, questions and tips

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susieone
4th Sep, 2012
5.05
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
18th Aug, 2012
in our house now we are not allowed to make sausage rolls we have to make "the new sort" they are great
zcgbd32
18th Aug, 2012
4.05
Hi guys, I would like your advice on how to freeze these. I'm hosting a huge party (150 guests) and doing loads of food in advance. Do you think if would be best to freeze them after cooking, defrost and then warm up, or is it best to freeze them raw? Any advice on buffet food welcome!
sisterglimmer
1st Aug, 2012
Just made a batch of these as a trial run before a party, wow! they are totally fab, they will so be on the party table.
cobhrai
30th Jun, 2012
4.05
made these for a party and they disappeared quickly - easy and bit different from your standard party snack
adrienne317
27th Jun, 2012
Have made these a few times now. They can be cooked from frozen, but take a little longer than from fresh. I made a large batch and cooked on the day of my son's wedding. They were very well received. Lovely hot or cold.
ms_diva88
29th May, 2012
5.05
I made these for a picnic recently - I can't emphasize enough how good they were! Half of the batch were eaten by my family before we'd even set off and they last well in the fridge too - tasting better than shop-bought. A few people on here mention sundried tomatoes but they weren't overpowering as the recipe only uses a few, just to give a depth of flavour and the garlic flavour was quite strong in mine. Try them out! Guaranteed success. Can't wait to try a few varieties - red pepper seems to be mentioned on here a lot too - yum!
jcrawley
21st May, 2012
5.05
Brilliant. Make a batch of these every time I go on night-shift to snack on!
lindsey.fletche...
19th May, 2012
Fantastic!
sylwiasocha
19th May, 2012
4.05
they are very tasty, instead of tomatoes, I added pepper, which really went well with everything else. The only problem I had, was that pastry did not seem to cook through, any suggestions? I never worked with roll out pastry before, so wasn't sure if I had to additionally roll it out? They got golden within the first 15 minutes, and I didn't want to keep them in any longer so they wouldn't burn. Please advise. Thenks

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