Summer sausage rolls

Summer sausage rolls

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(66 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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kharyss
30th Apr, 2010
I think chopped olives or olive tapenade might go well instead of the tomatoes. Stick with a mediterranean feel.
ummyusuf
16th Dec, 2009
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
8th Oct, 2009
5.05
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
26th Sep, 2009
can anyone tell me if i cook the chicken 1st? im a bit of a novice when it comes to cooking!! thanx
sweeptastings-1
23rd Sep, 2009
5.05
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
30th Aug, 2009
5.05
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
22nd Aug, 2009
5.05
Not too fiddly and really tasty. A great alternative to sausage rolls and definately a good barbeque addition.
eleanormayo
18th Aug, 2009
4.05
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
14th Aug, 2009
4.05
Made these yesterday with the help of my new food processor. They were an absolute success. Very tasty, a real change.
lapinpatricia
10th Aug, 2009
5.05
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.

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