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
Yields 48
Great for parties or lunchboxes.
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 400g (approx) chicken breast, cut into big chunks
  2. 90g roasted capsicum, rinsed quickly under water
  3. 1 onion, peeled and quartered
  4. 2 garlic cloves, peeled
  5. 10 baby spinach leaves
  6. 10 basil leaves
  7. 1/2 tablespoon tmx veggie stock concentrate
  8. Pepper, to taste
  9. 4 sheets of puff pastry
  10. 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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