Summer sausage rolls

Summer sausage rolls

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(66 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 breasts
  • 1 garlic clove, crushed
  • 3 rashers streaky bacon, thinly sliced
  • 4 sundried tomatoes, 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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, questions and tips

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24th Jun, 2010
Is the chicken and rashers cooked before they are minced in the processor? A bit confused on the point.
23rd Jun, 2010
If you don't like - or don't have Sun-dried tomatoes, then here's an alternative*. I found them soooo sweet, but... "Floats my boat" I'm making them for a BBQ tomorrow, hope it works on one of these fiddly little disposable grills, *
23rd Jun, 2010
I made these to the recipe and will never buy sausage rolls from a shop again! Gorgeous.
23rd Jun, 2010
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.
23rd Jun, 2010
try using sun blushed tomatoes as they are a lot sweeter and softer texture than sundried toms.
18th Jun, 2010
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!!
31st May, 2010
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.
31st May, 2010
These sound super! Will try them one weekend soon as a Saturday night light supper.
31st May, 2010
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 ?
19th May, 2010
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.....


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