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Chicken and Asparagus Sausage Rolls

One of my faves over the years….

July 11, 2017

Chicken and Asparagus Sausage Rolls

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chicken asparagus saus rolls

ingredients for twenty four 8cm sausage rolls
filling
200gm fresh asparagus spears
350gm chicken mince
500gm sausage meat
125gm onion, finely chopped
80gm grated cheddar
2Tbsp chopped flat leaf parsley
½ cup fresh breadcrumbs
1½ tsp salt flakes
2 good pinches black pepper
pastry
1 packet of Careme frozen puff pastry (see notes)
plain flour for dusting
on top
1 x egg
sesame or poppy seeds (optional)

method

  1. Make filling. Snap off woody ends from asparagus and discard. Cut into ½cm slices.
  2. Add remaining ingredients to asparagus slices with salt and black pepper.
  3. Mix thoroughly until combined.
  4. Lay defrosted pastry out on lightly floured cutting board and roll out to about 25cm x 21cm. Cut in half to form 2 rectangles.
  5. Lightly beat egg. Brush a line of egg along one long edge of each piece of pastry.
  6. Place half amount of filling mixture in large piping bag with 2 to 2½cm wide opening. Pipe meat filling along opposite edge to brushed egg.
  7. Roll up pastry, snugly enclosing filling. The egg brushed side acts as the ‘glue’.
  8. Semi-freeze as per Kitchen Tip Video suggestion or cut into desired length and place seam side down on large baking tray. Leave 2cm gaps in between each roll.
  9. Brush rolls with egg and sprinkle with seeds on top.
  10. Rest in fridge for butter to firm up in pastry. Repeat using remaining filling and pastry pieces.
  11. Pre-heat oven to 200°C.
  12. Cook for 25 to 30 minutes, until golden and puffed.
  13. Remove from oven and cool slightly before serving.

cooks notes:

  • If using Careme puff pastry, defrost in fridge overnight if possible as it’s easier to handle when cold.
  • Use supermarket puff pastry if Careme not available, or make your own rough puff. We can show you how!
  • If not cooking prepared rolls immediately, freeze on a tray. Once frozen cover with plastic wrap and then foil to protect them from freezer burn.
  • Defrost frozen sausage rolls in the fridge for a couple of hours. When they are still semi-hard, cut into desired size with a knife and allow to fully defrost on a tray in the fridge before cooking.
  • Replace chicken with either turkey or pork mince if liked.
  • Check out the Kitchen Tip Video to create ‘perfectly formed’ sausage rolls.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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