Packington Pork & Chicken Sausage Rolls

These miniature sausage rolls are great for picnics or a spring lunch. They use great quality pork combined with finely chopped roast chicken with a blend of herbs and spices.  Great for adults and children to make together. Makes 18 mini sausage rolls.

COOKING TIME: 30 minutes

  • Ingredients

    350g pork sausagemeat
    100g leftover cooked chicken, finely chopped
    2 tablespoons of fresh herbs, finely chopped (sage, rosemary & thyme are superb)
    The zest of 2 lemons
    Small handful of raisins / cranberries / nuts (optional)
    1 teaspoon fennel seeds
    1 pack ready rolled puff pastry

    To Top
    1 egg, beaten with a pinch of salt
    2 teaspoons nigella / sesame seeds

  • Method

    1. Preheat the oven to 180 degrees. Combine all the ingredients for the filling and stir to mix. If all the ingredients are finely chopped this will enable them all to be well distributed.

    2. Roll out the pastry and cut in half lengthways.

    3. Divide the sausage meat into two and spread along the length of each pastry strip leaving a gap all the way around.

    4. Flip the top of the pastry over the top of the sausagemeat stuffing. Then using a fork, press it down gently. Trim off any excess, then cut each of the long sausage rolls into 3-4 cm individual portions, depending on how big you would like them.

    5. Brush with your beaten egg wash and top with nigella / sesame seeds.

    6. Cook for approximately 30 minutes or until the pastry is golden brown.