I know, I know. Another sausage roll recipe. I wasn’t going to post this but they were just too tasty!!! 
These are a really nice change to my regular ones. The capsicum adds a very slight sweetness and makes the filling moist and delicious even though it uses breast meat. 
I love these kind of meals as its fairly quick and always a hit with the kids. They would never eat capsicum normally so I like the extra veg hidden in these. 
Makes 48.

Chicken and Roasted Capsicum Sausage Rolls

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 48 1x


Great for parties or lunchboxes.



  • 400g (approx) chicken breast, cut into big chunks
  • 90g roasted capsicum, rinsed quickly under water
  • 1 onion, peeled and quartered
  • 2 garlic cloves, peeled
  • 10 baby spinach leaves
  • 10 basil leaves
  • 1/2 tablespoon tmx veggie stock concentrate
  • Pepper, to taste
  • 4 sheets of puff pastry
  • Poppy/sesame/chia seeds for sprinkling on top


  1. Preheat oven to 180 degrees.
  2. Thaw puff pastry sheets.
  3. Place basil and veggies except capsicum into bowl.
  4. Blitz on speed 8 for 3-5 seconds. You want some texture.
  5. Scrape down.
  6. Add capsicum, stock, pepper and chicken.
  7. Blitz on speed 5 until just chopped and combined. You still want some texture to your capsicum.
  8. Layer chicken mix on puff pastry. I get two long rolls out of each sheet and cut into a total of twelve rolls. I get 48 rolls in total with this recipe.
  9. Brush with egg and top with seeds of choice. I topped half with chia seeds and half plain.
  10. Bake for approximately 30 minutes or until golden brown.

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