These Chicken Sausage Rolls are are flavorful bites of minced chicken and onion soup mix filling wrapped in a flaky puff pastry. They are quick to make, use easy ingredients, and are a delicious appetizer for feeding a crowd (you can make them ahead of time too)!
2ounceonion soup mix packet* recipe below for homemade
2tablespoonsWorcestershire sauce
1tablespoonbrown mustard
1tablespoontomato paste;or ketchup
1teaspoonblack pepper
1eggwhisked together with 1 teaspoon of water
Instructions
Preheat oven to 400 °F
Unthaw the puff pastry by following the instructions on the package.
In a bowl combine minced chicken, onion soup mix, Worcestershire sauce, brown mustard, tomato paste, and black pepper. Set aside.
Unfold the puff pastry and cut into 3 oblong rectangles. With a rolling pin, lightly roll them along the long end to make the puff pastry thinner and a square shape (but not too thin so it tears).
For each piece of puff pastry, place scoops of the minced chicken filling down the center of the puff pastry. It should resemble a log shape.
Egg wash the puff pastry on both sides of the minced chicken log.
Gently fold one side of the puff pastry over to the other and seal together firmly.
Continue until all the minced chicken filling and puff pastry is used.
Cut each sausage roll into 6 to 8 equal sized pieces. Place the sausage rolls on a parchment lined baking sheet 2 inches apart.
Brush the sausage rolls with the egg wash and lightly score the top of the puff pastry (without piercing it to reveal filling).
Bake for 16 to 18 minutes or until golden brown and the chicken mixture is cooked.
Serve piping hot out of the oven.
Video
Notes
Homemade Onion Soup Mix:
If Onion Soup Mix (I use Lipton brand) is not available where you live or you need to make your own, just combine:
¼ cup onion flakes
2 tablespoons chicken bouillon granules
¼ teaspoon onion powder
¼ teaspoon parsley flakes
1/8 teaspoon celery seed
Storing and Reheating Information
Store in the refrigerator, in an airtight container or resealable bag, for up to 5 days.
Reheat in the oven at 400F (205C) for 10-15 minutes or until piping hot and crispy.
Make Ahead Instructions
Construct the Chicken Sausage Rolls up to two days in advance and store them in an airtight container in your refrigerator. When you are ready to serve them, pop them on a parchment lined baking sheet, brush on the egg wash, score the tops, and bake.
4 Pro Tips
Firmly press out any air in your sausage rolls.
Seal your sausage rolls well with egg wash on both sides of the puff pastry and firmly pressing the two sides together.
Work quickly so the puff pastry doesn’t get too warm. If it does get too warm just pop it in the refrigerator for 15 minutes before baking.
Don’t get the sausage rolls too close to each other on the baking sheet. I recommend keeping them 2 inches apart.