Summer sausage rolls

Summer sausage rolls

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(59 ratings)

Prep: 20 mins Cook: 20 mins


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



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

  • 1 egg yolk, beaten
  • 25g sesame seeds


  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 (94)

whatscookin's picture

These were lovely. Don't have a processor so bought some minced turkey instead and added some shallot which had been sweated off in a pan and some fresh thyme. Brought them in to work for a tasty lunch with some relish and salad.

webbs117's picture

try using sun blushed tomatoes as they are a lot sweeter and softer texture than sundried toms.

pleasantpicnics's picture

This is a great recipe. Made them to bring along to a BBQ and they were gone in less than 5 minutes! My tip is to get good quality streaky rashers and cut them up finely as I had a few with large fatty pieces, which aren't that nice in small sausage rolls!!

cindybindy's picture

I used herb and apple stuffing with the chicken, beaten egg and finely sliced onions, then wrapped mixture in Filo Pastry, should have used a sauce of sorts to mix with ingredients, tasted a bit dry but will eat with new potatoes ve and gravy so not wasted!Used Filo because am on a strict diet! Will experiment again.

moira-pat's picture

These sound super! Will try them one weekend soon as a Saturday night light supper.

cindybindy's picture

Iam going to try this recipe but being on a diet I am going to use filo-pastry instead and maybe try apple and herb stuffing with the chicken and finely diced onion, what do you think ?

pammiejay's picture

I spread the pastry with a thin layer of pesto before adding the filling which worked well. Definitely one to make again and again and again.....

kharyss's picture

I think chopped olives or olive tapenade might go well instead of the tomatoes. Stick with a mediterranean feel.

ummyusuf's picture

Has anyone tried this without the bacon? I don't eat pork and was wondering if it still tasted good and worth a go.

werneth's picture

Very popular recipe with everyone. Freezes beautifully and the recipe has even crossed the Channel and travelled as far as the French Riviera. Can be served year round and is delicious with chilli relish.

laureana's picture

can anyone tell me if i cook the chicken 1st? im a bit of a novice when it comes to cooking!! thanx

sweeptastings-1's picture

These are my new favourite sausage roll! I'm not always keen on the little bits of fat in sausage meat so chicken was a great alternative for me. I've frozen two batches now and they cook really well after freezing.

smallasapeanut's picture

Made these second time around and they were huge success, only variation was to add some of the oil from the sundried tomatoes as the first time i felt the filling was slightly on the dry side........anyway the oil seemed to rectify this. A firm favorite and they even taste better if made the day before so great for parties etc.

zoegreenall's picture

Not too fiddly and really tasty. A great alternative to sausage rolls and definately a good barbeque addition.

eleanormayo's picture

These were lovely! I didn't have any sun-dried tomatoes but had some sun-dried tomato puree which worked just as well. We cooked half and froze half uncooked which defrosted and cooked just fine.

sallywalton's picture

Made these yesterday with the help of my new food processor. They were an absolute success. Very tasty, a real change.

lapinpatricia's picture

Really lovely and easy to make. Best eaten on the day as they become a little dry the following day. I will definitely make them again, maybe experimenting with different fillings.

claire_80's picture

I made these for my birthday party buffet. They were really easy to make and everyone loved them.

schubun33's picture

I made these for a picnic yesterday and despite the numerous downpours we had a fab time, I used minced turkey instead of chicken as it's slightly cheaper (as I was providing the whole food for the picnic) and they were delicious. I would definitely make them again and will even try adding roasted peppers as well as the sun-dried tomatoes. These will definitely be staying on my picnic must haves for next time!

cookinbulgria's picture

Have just cook these beautiful sausage rolls, one batch we are eating now the others I have frozen for a friends party later in August. I cook in Bulgaria. so shopping for ingredients can be a real challenge, no problem this time, though. I sun ripe my own tomatoes but did not have any at this time, so use fresh from the garden, took out seeds, fresh basil also from the garden perfected the taste. Really easy to make.


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