Chicken Sausage Rolls

Makes 8


  • 700g chicken mince
  • ½ lemon, zest, finely grated
  • 2T flat leaf parsley, chopped
  • 1t thyme, chopped
  • sea salt, coarsely ground
  • black pepper, coarsely ground
  • 2 sheets frozen shortcrust pastry, thawed, halved
  • 1 egg, lightly beaten
  • 2T sesame seeds


  1. Preheat the oven to 200ºC.  Line a baking tray with baking paper.
  2. In a large bowl, mix the chicken mince with the lemon zest and herbs.  Season with salt and pepper.
  3. Place a quarter of the mixture along the long edge of each pastry strip.  Lightly brush the edge with water.  Fold the pastry over the mince to form a roll, and press the edges together to seal.
  4. Cut each roll in half and place on the baking tray.  Brush with beaten egg and sprinkle with sesame seeds.
  5. Bake for 25 minutes until the pastry in golden, and the insides are cooked.