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We love chicken sausage rolls. They are so easy to make for a last minute dinner or to keep stocked in the freezer. These are my Thai inspired sausage rolls. 

My other chicken sausage rolls:





Thai Chicken Sausage Rolls

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 36 1x


My Thai inspired chicken sausage rolls.



  • 3 sheets of puff pastry, thawed
  • 350g chicken breast, chopped into pieces
  • 1 carrot, roughly chopped
  • 3 spring onion, roughly chopped
  • 1 garlic clove, peeled
  • 1 teaspoon of grated ginger
  • 1 teaspoon of mild chilli, optional
  • 4 tablespoons coconut milk or cream
  • 1 teaspoon of lime zest
  • ½ bunch of coriander, to taste
  • 1 egg and sesame seeds for garnish, optional


  1. Preheat oven to 180 degrees. Line two baking trays with baking paper.
  2. Place carrot, spring onions, garlic, chilli, ginger, coriander into bowl.
  3. Blitz on speed 7 for 5 seconds.
  4. Add chicken, lime zest and coconut milk. Blitz on speed 7 for 5 secs. 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 egg and top with sesame seeds.
  7. Bake for approximately 30 minutes or until golden brown.


  • You can leave the chilli out. Use as much or as little chilli to suit your taste. I used a very mild one that was fine for my children to eat.
  • Use as much or as little coriander as you like. It’s an acquired taste for some.
  • You can add some lemongrass in place of lime if preferred.
  • To make even more add an extra chicken breast to the mix.

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  1. ash July 9, 2014 at 1:02 pm - Reply

    Hi Peta!

    I don’t have any puff pastry, do you think i could substitute it with shortcrust or maybe some wraps??

    • Peta July 9, 2014 at 1:09 pm - Reply

      I have never tried sorry. if you do let me knwo how you go 🙂

      • ash July 9, 2014 at 3:34 pm - Reply

        I ended up using Rye Mountain Wraps. Worked really well, super yummy! Just doesn’t have the Puff Pastry effect!

  2. Nicole July 10, 2014 at 6:46 am - Reply

    They turned out nice, but seemed like they could use a dipping sauce. Didn’t think BBQ or tomato sauce would do the trick with these Thai flavors…any other suggestions?

    • Peta July 10, 2014 at 10:50 am - Reply

      Oh I never thought of that. Ill have to put my thinking cap on.

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