Homemade Chicken Sausage Rolls

Homemade chicken sausage rolls for that classic road trip snack

When it’s time for the Easter road trip of guests at home, make sure you’ve got these homemade chicken sausage rolls ready.

Homemade Chicken Sausage Rolls

The Easter long weekend is on its way and whether you’re going on a road trip or spending time at home with family, you need snacks. Mini sausage rolls are often a good option because they’re easy to enjoy without cutlery and they can be enjoyed hot or cold. These homemade chicken sausage rolls are easy to put together and are beautifully golden brown and flaky with a perfectly cooked chicken filling that you can get creative with.

ALSO READ: Homemade sausage rolls with homemade pastry

Homemade chicken sausage rolls suggestions

A lot of things are better made at home but when it comes to puff pastry, store-bought pastry is often perfect because it can take ages to make yourself. The chicken mince filling is easy to put together but you can get creative with it. One great way to spice things up is to add your favourite curry spices to the chicken filling. If you want something more colourful, add some spinach and feta to the mixture as well. Make sure to test the filling before finishing the baking.

ALSO READ: Spicy mini sausage rolls: Homemade snacks for the holidays

When it’s time for the Easter road trip of guests at home, make sure you’ve got these homemade chicken sausage rolls ready.

Last updated on 30 March 2023

Homemade chicken sausage rolls recipe

Recipe by Irene Muller Course: SnacksCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 rolls 2 store-bought puff pastry (thawed)

  • 600 g 600 lean chicken mince 

  • 1 tbsp 1 lemon and rosemary seasoning or any seasoning you prefer

  • ½ cup ½ cheddar cheese, grated 

  • ¼ cup ¼ cold water

  • 1 tbsp 1 parsley, finely chopped

  • 1 1 egg

  • ¼ cup ¼ milk

  • smoked paprika to sprinkle


  • Preheat oven to 220°C. 
  • Line 2 baking trays with baking paper and spray with baking spray.
  • Combine the minced chicken meat, lemon and rosemary seasoning, cheese, water and parsley in a large bowl and mix well.
  • Whisk the milk and egg for the egg wash.
  • On a floured sheet, cut the pastry sheets in half.
  • Divide the chicken minced meat in quarters. Add one quarter on each strip on the side, shape along one edge of each pastry strip to form a sausage. Repeat with the other sheet.
  • Brush the other edges of the pastry strips with the egg wash. Roll up with the edge underneath.
  • Place the rolls on the prepared paper-lined baking tray and brush with the egg wash.
  • Do not cut right through, but cut each log in half, and half again. Cut until you have 8 rolls of each strip.
  • Brush the rolls with the egg wash again.
  • Sprinkle with paprika.
  • Bake for 15 minutes, remove from the oven, cut the rolls all the way through and bake for a further 5 minutes until golden brown.


  • Serve with a salad or as a snack.

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