Chicken and Veggie Sausage Rolls

There are few comfort foods better than a good sausage roll. I’ll admit, when I first moved to Australia I didn’t quite understand the fascination. Slowly but surely though, they won me over. But only the real ones—fresh from a quality bakery or homemade. The other versions? I’d have to be really desperate and try not to think about what’s in them after dousing them in sauce.

One of the best things about making them yourself is that there are no rules and no scary unidentifiable meat factor. Once you’ve mastered the concept, you can take them in almost any direction, which is exactly how these Chicken and Vegetable Sausage Rolls came about. If you’re after something a little closer to the classic, but still packed with vegetables, my Homemade Beef Sausage Rolls are probably the better place to start. If a lighter, veggie-filled version sounds more like your style, keep reading.

We’ve had a few dietary hurdles to navigate at home lately. I won’t bore you with the details—you came for recipes and a little banter, not a medical update. Between reducing red meat and temporarily avoiding onion and garlic, I had a challenge on my hands. I wanted to create something that still satisfied a sausage roll craving without aggravating anyone’s digestive woes.

To my surprise, once the filling came together with plenty of vegetables, herbs and mustard, I barely noticed what was missing. The chicken stays wonderfully moist, the potato makes the filling soft and comforting, and the vegetables add plenty of flavour and texture. The garlic and onion are surprisingly not missed.

There was another reason for this recipe too. I wanted a sausage roll I could throw into the freezer for ocean races that catered for everyone on board. One of our crew can’t eat pork, so chicken was the obvious choice. It means one batch works for family lunches, race weekends, road trips and afternoon snacks without having to think twice about who’s eating them.

Even if none of those dietary considerations apply to you, these are still worth making. They freeze great, work just as well as party pies as they do full-sized sausage rolls, and they’re loaded with vegetables and lean chicken mince. Yes, they’re wrapped in buttery puff pastry—but it’s hugging so much wholesome goodness that I’m prepared to overlook it.

If you’re after a satisfying lunch, an easy snack or something to stash in the freezer that feels a little lighter than the traditional version without sacrificing comfort, these Chicken and Vegetable Sausage Rolls are likely to earn a permanent spot in your rotation.

Worth Making?

• Yes – if you want a sausage roll that actually contains as many vegetables as it does good intentions.
• Yes – because you need something freezer-friendly that works for lunches, race days or entertaining.
• Yes – if you’re cooking for someone avoiding onion, garlic or pork and still want plenty of flavour.
• Skip it – if only a traditional beef or pork bakery sausage roll will satisfy your craving.
• Skip it – if you’re looking for a five-minute recipe—grating the vegetables takes a little effort, but it’s worth it.

Make it your own way

• Swap the chicken mince for turkey if you prefer an even leaner filling.
• Add ¼ cup grated Parmesan if dairy isn’t a concern for an extra savoury boost.
• Replace the spinach with finely shredded kale or silverbeet.
• Turn them into cocktail-sized sausage rolls for parties or lunchboxes.
• Make a double batch and freeze before or after baking for an easy meal or snack whenever you need one.