Well, sausage rolls are another one of those British Isles classics. I wouldn’t have baked these if I hadn’t accidentally bought puff pastry thinking it was phyllo dough, because puff pastry truly isn’t the heart-healthiest food out there. But anyway, it was Burns Night and we all love sausage rolls here.
American sausage is too greasy to make nice sausage rolls, so I wondered if I could just make my own low-fat sausage roll filling with lean ground chicken. It turned out really well! The filling was easy to make: lean ground chicken and seasonings, that’s it!
Healthy(ish) Mini Sausage Rolls
Servings: 5
Equipment
- 1 Rolling Pin
Ingredients
- 1 sheet puff pastry (cut into thirds)
- 1 well-beaten egg
- 2 tablespoon water
Sausage Filling
- 8 ounces ground chicken
- 2 teaspoon fennel seed
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg
- 1 pinch salt
Instructions
- Let the puff pastry thaw for 30 minutes or so, until you're able to handle it easily.
- The pastry comes in sheets folded in thirds. Cut the pastry sheet into 3 long rectangles along these fold-lines.
- You may need to use a rolling pin to make the dough rectangles just a little bit wider.
- Preheat the oven to 350 °F . Line a baking sheet with parchment paper.
- In a small bowl, stir together 1 well-beaten egg + 2 tablespoons of water. Set aside; you'll use this to fasten the sausage rolls together.
- In a larger bowl, stir together all the seasonings and the ground chicken. Work quickly! It's important for puff pastry to be cold.
- Divide the chicken mixture into thirds — yeah, you're gonna get your hands dirty — and make a long, sausage-shaped tube of chicken all the way down the length of each pastry rectangle.
- Place the chicken on only one rectangle of pastry at a time. You may find that the pastry rectangle isn't wide enough to fold over the chicken. You may need to use your rolling pin to make the remaining 2 rectangles just a little bit wider.
- Brush a line of the egg mixture all the way down one long side of each rectangle.
- Fold the other long edge of the pastry rectangle over. Attach this edge to the egg-coated side of the rectangle. Now, you have a cigar-shaped tube of pastry stuffed with chicken.
- Use a sharp knife to slice each tube of pastry into about 5 equal pieces.
- Transfer the sausage roll pieces to the prepared baking sheet. Brush more of the egg mixture on top of each roll.
- Bake at 350 °F for about 30 minutes until chicken is cooked and pastry is golden-brown.
