These are one of my original recipes redone. I have tweaked it to use less chicken and more vegetables to be a budget friendly meal. One chicken breast gives 36 sausage rolls. Use any veggies you like.

These are a great last minute dinner idea. The kiddies love these and gobble them all up.

I love how the filling takes less than a minute to make and is nice and healthy (minus the pastry) with lots of hidden veggies. I use the filling as a meatball mince too. Roll up into balls and bake. Serve as is or with a yummy tomato and herb sauce.

These are great for the lunchbox.



Chicken and Vegetable Sausage Rolls: revisited

  • Author: The road to loving my Thermo Mixer
  • Yield: 36 1x


Great way to sneak in some extra veggies into the kiddies. Great for lunch, dinner or the lunchbox.



  • 1 large chicken breast, chopped into chunks
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1/2 zucchini, roughly chopped
  • 1/2 green capsicum, roughly chopped
  • 40g baby spinach leaves (use less if you dont want a green colour to these. Id suggest 20g or just slicing the spinach by hand)
  • 4 spring onions, roughly chopped (or leek/onion)
  • 2 garlic cloves, peeled
  • Pinch of parsley
  • 1 large tablespoon of vegetable stock concentrate
  • 3 sheets puff pastry, thawed


  1. Preheat oven to 180 degrees.
  2. Place everything except chicken, pastry and stock into bowl.
  3. Blitz on speed 7 for 5 secs or until desired consistency is achieved. You want some consistency to the vegetables.
  4. Add chicken and stock. Blitz on speed 7 for 6 secs. You want a nice smooth mixture without large chunks. It will be a slightly wet mixture.
  5. 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 36 rolls in total with this recipe.
  6. Brush with milk and top with sesame seeds.
  7. Bake for approximately 30 minutes or until golden.

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  1. K February 10, 2014 at 10:44 am - Reply

    I added some chia seeds to mine – thumbs up from my veggie hating partner and big ticks from my 4 yo. Only have baked half the batch so can finish off when needed.

  2. electronette February 20, 2014 at 9:01 am - Reply

    I have these baking right now and they could not have been easier. I added basil because my kids love it. Thank you!!

  3. Mer B March 5, 2014 at 10:12 am - Reply

    Do you think lamb would work in the same way as chicken?! I have a boy who can only tolerate lamb and fish 🙁 I will have to try!

  4. Sarah Hanlon July 7, 2014 at 9:16 pm - Reply

    Made these today and everyone loved them even my 16 month old and 3.5 year old. Used the full amount of spinach and they were very green but the kids still ate them. Good to know they are getting a massive hit of veg for lunch

  5. Holly McKew July 9, 2014 at 8:50 pm - Reply

    I make these for my daughter to take to day care. They freeze really well and taste great reheated. Love smuggling veggies in so it’s a winner in my book!

  6. Debbie Trow August 21, 2014 at 9:35 pm - Reply

    My son gobbled these up, have packed some for his lunch tomorrow & have some in the freezer.

  7. Kaye W September 26, 2014 at 1:41 pm - Reply

    My family literally inhaled these! So heartwarming that they love something so much that is full of veges.

  8. Larissa M October 12, 2014 at 7:46 am - Reply

    Do you freeze them cooked or uncooked? And what can you use instead of the veggie stock concentrate?

    • Peta October 14, 2014 at 7:38 pm - Reply

      I freeze at either stage.

      Veggie stock cube or a little salt and pepper.

  9. Susan October 19, 2014 at 10:23 pm - Reply

    So easy. I let my 3 and 5 year old make these with a little help from Mum. They didn’t last long. Tasted delicious.

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