Chicken & Pumpkin Sausage Rolls

chicken sausage rolls original

These are a weekend favourite of ours and I always make extra so that they can go into the school lunch box too.  They are surprisingly easy to make & really tasty.  You can hide many a veggie in them as well if you need to. These are also great for kids parties – and you know exactly what has gone into them!

I have used chia bran as a binder in this recipe but it’s not really necessary to add anything – chia is high in Omega – 3’s and I like to get extra in our diets through food where I can, which is the only reason why I have used it here.  These can be gluten free if you use a gluten free pastry.

Timesaver Tip: it’s always handy to have a stash of the meat mixture in the freezer for when friends drop by & then you can impress by whipping these up in no time.  Make sure the pumpkin mash is cooled before you add it to the chicken mince though if you are going to freeze rather than cook.  The cooked sausage rolls can also be frozen if you want (and defrosted in the school lunch box!).  If you are cooking up some pumpkin mash perhaps you can make extra to freeze for another time or to use in the Pumpkin Chai Loaf 

Chicken & Vege Sausage Rolls


  • 1/2 butternut pumpkin, peeled, cooked & mashed
  • 1/2 brown onion, finely diced
  • 500g chicken mince
  • 4 - 5 thyme sprigs, leaves only
  • 4 Tbsp Chia seeds or bran (optional)
  • 2 sheets pre-made puff pastry (gluten free if required)
  • 1 egg (beaten) for glazing
  • Also nice if you use sweet potato (prepare same way as pumpkin) & add finely diced mushrooms or really any veggie you like blitzed first in a blender so it can be detected as to what it is!


  1. Pre-make the pumpkin mash by simply peeling, chopping and either steaming, boiling or microwaving (if you have to), then mashing with a little bit of water, set aside to cool for a bit.
  2. Preheat oven to 180 degrees and line 2 baking trays with baking paper
  3. Take pastry out of freezer so it has defrosted by the time you are going to use it.
  4. Mix, diced onion, pumpkin mash, chicken, thyme and chia together in a bowl until combined
  5. Spoon out in lines about 3cm wide onto the puff pastry, leaving about a 1 cm edge on the left hand side for rolling over.
  6. Roll the pastry so that all the meat mixture is covered then cut down the line to separate from the rest of the pastry. Repeat until the all the pastry is used up
  7. Place the long sausage rolls of the lined baking trays and then slice into desired roll size
  8. Glaze with the egg and then put both trays in the oven for about 30 - 35 mins or until golden and cooked through


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