Healthy chicken sausage rolls45

Posted on April 1, 2009 by ChristieDinner Time, Snacks & Starters

Yes, healthy sausage rolls can exist… AND be delicious!

I’m always on a quest to make recipes healthier and eat well generally. I’ve made some wonderful savoury adaptations with drastically reduced fat contents but have also had some pretty spectacular disasters when reducing or substituting sugar and butter in baking!

You win some, you lose some, hey?

This recipe uses puff pastry which I know isn’t exactly healthy, but the name refers more to the filling. I’ve used fresh chicken breast mince and added some grated vegetables, herbs, mustard plus my secret ingredient – grated apple. It adds moisture and sweetness as minced chicken breast can easily dry out and taste bland.

They’re super easy too! Just mix all the ingredients together and roll the mixture up in the puff pastry. I froze half of them and am happy to report they cook beautifully from frozen in the same amount of time (weird!).

Last thing. This recipe was one of two of my original recipes featured in the printed cookbook Foodies of the World. If you would like to purchase a copy click here.

Happy cooking! Christie x

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Healthy Chicken Sausage Rolls
makes 30 small rolls

  • 500g chicken breast mince
  • 1 carrot, grated
  • 1 red apple, grated
  • 1 brown onion, grated
  • 2 eggs
  • 2 heaped teaspoons wholemeal flour
  • 2 garlic cloves, finely chopped
  • 1 tablespoon thyme leaves
  • 1 tablespoon grain mustard
  • salt and pepper
  • 3 sheets reduced fat puff pastry, thawed
  • Sauce, to serve

1. Preheat the oven to 200C and line two baking sheets with non stick paper.

2. Add the chicken mince, carrot, apple, onion, one of the eggs, all the flour, garlic, thyme, mustard and salt and pepper into a large bowl. Mix until well combined. It’s easiest to do this using your hands.

3. Cut each pastry sheet in half so you have 6 rectangles and place on a lightly floured surface. Divide the chicken mixture into 6 equal portions and spoon evenly down the centre of each pastry rectangle.

4. Fold one edge of the pastry over the filling, stretching it slightly as you go and tuck it under the chicken mixture slightly. Fold the other pastry edge over the top to form a seam and press down gently to seal. Turn the rolls over so the seam side is down. Repeat with the remaining rolls.

5. Cut each roll into 5 segments and make a small slit on the tops to prevent them bursting. Arrange on the baking sheets well spaced apart. Cover with cling film and chill for 30 minutes.

6. Uncover and brush the tops with beaten egg then bake for 30 minutes until golden brown and cooked through. Serve with your favourite sauce.

LOVE CHICKEN & POULTRY? Me too! Try these recipes as well:

Proscuitto wrapped chicken w/ garlic butter asparagus
Spiced creamy tomato chicken
Roast duck and pineapple red curry
Truffle salt and pepper turkey drumsticks
Ginger chicken and pumpkin casserole
Sumac duck breast with lemon mizuna

  • I love all kinds of sausage rolls,,,these look spectacular! I love the addition of the apple Christie…a great tip!

  • Oh my goodness, those are glorious!

    +Jessie

  • Fantastic recipe Christie! Thanks so much!

  • Christie, these sausage rolls look so delicious! I’m loving the fact that they are also on the healthy side as well

  • Absolutely delicious! The use of your secret ingredient is brilliant :-)

  • A sparkling recipe, the rolls look so vibrant! You’re of my team including a sweet touch of grated apple in savoury dishes! Well done :)

    All the best!
    Gera

  • So golden! Wow!

  • Ooh, grated apple! Love it. I roasted a chicken on Sunday which I’d stuffed with two small quartered apples, not sure how much they contributed but it was amazingly moist and delicious.

    Having said that I find it easier to eat foods that are naturally healthy in their own form and avoid things like pastry altogether most of the time…these do look and sound gorgeous though :)

  • Y

    Those look delicious! I never would have thought to put apple in the mix.

  • You’re brave to grate an onion. I’d be crying. I love the way you’ve got veggies and herbs in your sausage rolls. It sounds healthier and tastier!

  • I almost bonked my head on the screen trying to get at those treats! they look SO good and sound even better!

  • very clever re the apple & grated veges in the mix to maintain moisture! i love a good meat filled pastry, so will be storing this as a mental “to cook” note :)

  • These looks tempting !! U made the shell from scratch! love the use of apple..

  • Christie, these look great! Love the addition of apple.

  • Yum! These look fabulous!

  • MMMmm… I love sausage rolls dipped in tomato sauce mixed with thai chili sauce. Great idea making them a little healthier!

  • Yum, these look great! And tasty! I think my butcher can give me veal stuffing which will be yummy and moist as well, and your list of ingredients will certainly make a scrumptious roll. Yummy, fun and easy!

  • Ju’eta

    That looks bloody delicious!

  • Thank you for the recipe! I love apples and meat together, it sounds so strange but works so well! Cheers!

  • Done and done. Sausage rolls, something about them is irresistible. I’m only worried that applying the word healthy to them will cause me to eat twice as many as I should. This definitely on the list for Brunch this weekend. Thanks for the great idea! Fab pictures, too.

    Will

  • They look great and I agree homemade sausage rolls are so easy to put together if you have premade pastry. No excuse to buy those horrible ones with who knows what inside them!

    Can’t wait for the fridge round up

  • Glad you like the sausage rolls guys!

    @PeterG – Thanks! Sausage rolls are so easy to love :)
    @HungryMouse – Cheers, glorious is such a nice word, you’re sweet.
    @Hillary – You’re welcome! Hope you try them.
    @Jessie – ‘On the healthy side’ – exactly what I was trying to say!
    @Allen – Thanks Allen, you’ve got a few secret ingredients of your own lately. Loving your last few posts.
    @Gera – Glad to hear it! Fruit and meat can be a great combo.
    @Hugging the coast – Thanks! It’s hard to get that perfect golden colour, you have to watch them very closely towards the end :)
    @Laura – Oooh, apple inside roast chicken sounds wonderful.
    @Y – You learn something new every day! I’ve learnt quite a few baking tips from your blog ;)
    @Arwen – Thanks for bringing it up! I was crying like a baby!!! I just didn’t want to get my food processor out and then have to clean it :)
    @Zoe – Haha, thanks! You’re too kind.
    @Shez – Let me know how you go!
    @Soma – Unfortunately the shell is store bought puff pastry. But the filling is all from scratch!
    @Olga – Thanks very much!
    @AverageBetty – Thanks mate.
    @Marc – Another great idea from you! I’m going to try tomato mixed with sweet chilli – sounds delicious.
    @Jamie – Veal would be a fantastic substitution. Hope you blog about it!
    @Ju’eta – Alas, another recipe you haven’t eaten my friend – sorry!
    @Heidi – I know! It’s a strange little phenomenon :)
    @Will – Too true! Freeze the second half right away so there’s no temptation. Hope you like them!
    @Lorraine – Exactly! Goodness knows what those cheap bakery versions contain. Yay, for the fridge round up! :)

  • If that gorgeous picture isn’t enough to make a girl crave sausage rolls, then the words, “fresh chicken breast mince” just put it all over the top.

    The combination of puff pastry and {that gloriously worded} mince sounds divine!

    I’m so glad I clicked over from FlourArrangements. You’re blog is lovely!

  • If that gorgeous picture isn’t enough to make a girl crave sausage rolls, then the words, “fresh chicken breast mince” just put it all over the top.

    The combination of puff pastry and {that gloriously worded} mince sounds divine!

    I’m so glad I clicked over from FlourArrangements. Your blog is lovely!

  • The recipe sounds scrumptious. However, I will never understand why seemingly “most” amateur food photographers feel the need to use such a narrow depth of field in their photographs. Particularly in an instance like this one where it is so obviously faked. Why on earth is the roll on the left forefront so blurred yet the sauce – in the same photographic plane – is amazingly clear? It has become cliché.

  • Save one of these for me! They look amazing and perfectly crispy. I love savory breakfast recipes :). Have a great weekend!

  • You’re killing me with these! Yum!

  • Fabulous. England’s fattiest treat just became healthy!

  • Sounds great. I love the addition of apple to these and really want to try some now.

  • @Brooke – Thanks for dropping by! Being a copywriter, I love making words sound beautiful :)
    @David – Thanks for your constructive feedback. I’m looking forward to getting a cool new DSLR this year so that I can do all those ‘tricks’ in-camera and get them right ;)
    @Sophie – There’s some left for you Soph!
    @Dragon – Haha! Thanks.
    @Scott – Yes it did! I wonder how many people will eat them though? Hehe.
    @Anita – I hope you do try them! :)

  • This is fabulous, thanks for posting Christie! I’m trying to not eat read meat anymore and sausage rolls did appear on my mental ‘Oh darn , I can’t eat that anymore’ list. Sounds like a yummy alternative!

  • This look deliciously buttery flaky goodness and yet..healthy?

    Ok so the pastry will probably pack a few calories but the addition of apple to keep the lean chicken breast mince moist and luscious is a clever addition.

    An alternative using filo pastry (perhaps folded into triangles or parcels?) would be an even lower calorie option.

  • I love this. I made something similar last fall with sausage, apple, and zucchini in a puff pastry hand pie – a pithivier. This is a great variation, and I’d love to try it. I like the inclusion of the mustard to give the filling a bit of depth.

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  • john

    When in America recently, I had a hamburger that had fresh cherries added to the beef pattie. It was the best burger I have ever eaten! I substituted fresh cherries instead of apple to your recipe and result was amazing. I am going to experiment with other fruits.

  • Liz

    Never thought of adding grated apple – that is a great idea!

    Liz

  • Wow, how absolutely wonderful. I had to stop at four but will save some for later, what a delight!

    • Hi Suzy, Glad you like these. I generally freeze half of them uncooked straight away just so I don’t gorge on them! :)

  • MMMM! They look delicious! I love me some chicky sausage rolls! Thanks for the recipe :)

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  • Wow, I cannot wait for the shop to open – will buy the incredients and make some chicken rolls for lunch! ThankYou

  • Christie, may I add something on how to bake puff pastry? Let me know via email – you can then mention it in this blog. GoodDay – Marietjie, PE South Africa

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  • I made these for dinner tonight – a big hit with the family, which tonight ranged from 2 years to 65! Thanks.

  • Christie… I just made these for the boys for dinner. I have already eaten 4 and they are still on their first! Yummy! The apple makes a big difference to other recipes I have tried like this. Thanks!

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