Chicken , Apricot and Almond Sausage rolls

Sheryn Cook

These are sooo easy to make with all of the ingredients already in the sausage meat. Why would you buy them ? Just mix with breadcrumbs if you like, add and egg – roll in pastry and you are good to go…


450 gm packet of Frank’s Chicken , Apricot and Almond Gourmet Grind ®

½ cup of breadcrumbs

1 Free range egg

1 Tbsp olive oil


1 x 400 gm block frozen flaky puff pastry , defrosted

1 free range egg beaten with 1 tbsp milk ( egg wash )

Poppy seeds to serve.


Preheat the oven to 170 C fan bake. Line a baking tray with baking paper

Place Gourmet Grind ® , breadcrumbs and egg in a mixing bowl. Mix together until combined

Cut the pastry block in half width ways. Roll out each half on a clean floured benchtop to a long rectangle 3 mm thick. Arrange half the filling in a neat log lengthways down the middle. Snugly fold up both sides of the pastry to meet on top , and trim the overlap to about 2 cm. Bruch egg wash on both parts of the join, and press to seal.

Cut the roll into quarters with a knife and place seam side down on the lined baking tray a few centimeters apart. Repeat with the remaining pastry and filling

Prick the tops a few times with a fork to let the steam escape during cooking. Sprinkle with sesame seeds or poppy seeds.

Bake in the lower half of the oven for around 45 minutes or until the pastry is golden brown and puffy. Serve with tomato sauce or relish for something more fancy.