Spicy Chicken & Vege Sausage Rolls with Spelt Rough Puff Pastry

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November 26, 2010
Beautiful Food
December 2, 2010

I love to make homemade sausage rolls with spelt rough puff pastry – they’re so easy, and really yummy! I use spelt as it’s non-hybridized and easier to digest than wheat. It has a lower gluten content than wheat, and the germ contains the enzymes needed to digest the gluten. These are not gluten free – I’d like to try some gluten free rough puff pastry and have seen a few recipes online that look interesting – anyone tried making gf puff pastry? If so, let us know!

I usually make quite a big batch of these, using fresh meat so that they can be frozen uncooked (separated with baking paper), and I can get a few out of the freezer and pop them in the oven as I need them.  

The last time I made them I wanted to jazz them up a little, so instead of tamari and sweet chilli sauce (which I usually use to give them more flavour), I added some of my homemade tikka paste.  It really spiced them up and the kids loved them!  It’s best to fry up a little ‘taster’ of the sausage mince before you assemble the sausage rolls so you can check the seasonings – you might like more or less tikka paste than I use – kind of depends on how spicy your paste is, and how hot you like it.  If you don’t want them spicy, just use tamari (or soy sauce) to season them instead of tikka paste.

 

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The Pastry…

1.  Make a batch of the rough puff pastry from the Thermomix Everyday Cookbook, and place in the fridge.  (I use spelt flour instead of wheat flour, and if you can’t have butter, you can just use all lard.)  Don’t overwork it – it should be quite rough at first…

 

 (ready to wrap and place in fridge…) 

Spicy Chicken & Vege Sausage Rolls with Spelt Rough Puff Pastry
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Ingredients
  1. 120g spelt bread
  2. 2 cloves garlic
  3. handful of fresh parsley or coriander
  4. 1/2 an onion
  5. 1/2 a stick of celery
  6. 1 zucchini, quartered
  7. 1 carrot, quartered
  8. 600g cubed chicken
  9. 1 egg
  10. 2 Tblspns vege stock concentrate (from Everyday Cookbook)
  11. 4 Tblspns tikka paste (from Indian cookbook)
Instructions
  1. Grind spelt bread, garlic and parsley or coriander on speed 9 until fine.
  2. Add and chop veges in the Thermomix on speed 5 for 5 seconds.
  3. Add remaining ingredients and mix on speed 6-8 until finely minced and mixed together - you may need to use the spatula to help it along.
  4. Fry a spoonfull of meat mixture in a hot frying pan and taste to check seasonings. Add salt or more tikka paste if needed.
  5. Take pastry out of fridge and cut off a third of it in a rectangular shape, (replace remaining pastry in fridge to keep cold). Roll it out on a floured silicon mat. It should be quite thin, about 2 mm. Place a third of the sausage mixture down the centre of the pastry. Roll it up, seam side down, slice in desired lengths. Cut slashes in the pastry with a sharp knife and place sausage rolls on a lined tray, or in a container to freeze
  6. Repeat with remaining two thirds of pastry and sausage mixture. When you're ready to cook them, preheat oven to 220 degrees Celsius, brush sausage rolls with an egg and water wash, and cook for about 30 minutes or until golden brown and cooked through. If you're cooking them from the freezer and they're not thawed, cook at 180 degrees until nicely browned, and check the centre to make sure it's cooked through.
Quirky Cooking https://www.quirkycooking.com.au/
 
 

Look at that yummy pastry!

23 Comments

  1. This has YUMMY written all over it! I think these are perfect for taking to parties and pot-lucks. Gorgeous photos too. Nice bit of finger food, just as we like it… And I have so many parties on my calendar, I look forward to trying these next 😉

  2. Anonymous says:

    I made these the other day and they were brilliant! So fun making the pastry from scratch and such a pleasant surprise when it actually puffed up! Thanks for a great recipe. Linda 🙂

  3. Jo Whitton says:

    I’m glad you liked them! I was excited when mine puffed up, too! 😀

  4. Amanda says:

    Oh I would love to know when you find a good gluten free recipes, these look delicious and would love for all my children to be able to eat them

  5. smudge says:

    Hi Jo I tried these tonight. They were great! I used all coconut oil as lard in the pastry because I had run out of butter and I promised myself this week I wouldn’t buy anything if I could avoid it. Because it was so hot my coconut oil was liquid, so I poured it into chocolate moulds and put it in the fridge…. I only used 160 grams. I also used some lime pickle I had in the fridge instead of the tikka paste in the filling and added a chilli.

  6. Jo Whitton says:

    That sounds great, Smudge! I love your creativity!! 🙂

  7. Anonymous says:

    Ok so my pastry looked nothing like that heading to the fridge… eek! I suppose we’ll see in around an hour if they are any good! Any tips with the pastry making? I used gluten free flour as son is gluten intolerant and also used all coconut oil from fridge as wanting to go dairy free… seemed very sticky! 🙁

  8. Anonymous says:

    Ok update…. Pastry didn’t turn out at all. When I got it out of the fridge it was rock hard and then crumbled when I started to roll it out! Really want to try this again, want to nail it so I can give my boys some yummy healthy sausage rolls! Any suggestions??? Thanks! Naomi

  9. Jo Whitton says:

    Oh dear! Yes, this is not a recipe for gluten free pastry, you really need a special recipe for that, like this one here: http://glutenfreegirl.com/gluten-free-rough-puff-pastry/
    Jo 🙂

  10. Do you think you could use Spelt flour, or buckwheat flour? I have no spelt bread!

  11. CataBlog says:

    I’m making these now and the smell from the oven is yummy ! Love your website

  12. little lalla says:

    Can’t wait to try this! Does anyone know how long the Tikka Paste lasts for? Thanks!

  13. melissa says:

    This comment has been removed by the author.

  14. melissa says:

    I used the pastry recipe from Kirstens Kitchen for a gluten and dairy free dough mix.
    http://www.kerstenskitchen.com.au/
    It turned out beautifully and is a huge hit.
    I used the meat recipe from this site, swapping the breadcrumbs for ground wheat free oats
    http://hungryhungryhippies.wordpress.com/2012/08/27/feeding-the-funky-bunch-sausage-rolls/
    I ran out of time so i am going to make the chicken ones tomorrow… i bet they are going to be scrummo.

  15. Has anyone made these without the egg?

  16. […] dried herbs, pan fried then baked, served cold in strips with aioli.   – Try my homemade chicken & vege sausage rolls recipe with spelt rough puff pastry; or Nel’s easy chicken & vege sausage rolls: Mince up […]

  17. Maria says:

    Greetings from lovely mediterranean island Cyprus! And many thanks for the very useful info and wonderful recipes Jo! I was just wondering if the 600gr cubed chicken that u put is raw or cooked. 🙂

  18. Maria says:

    Hi from the beautiful mediterranean island of Cyprus! I was just wondering if the 600gr cubed chicken u put is raw of cooked. Thx!

    • QuirkyJo says:

      Hi Maria – the chicken is uncooked when beginning the recipe, but is of course cooked in the process of the recipe.

  19. Carmen says:

    I wonder what I did wrong with the pastry .it cam out all crumbled. And could not do anything with it at all . Wonder what i habe done wrong ? Really love to make these sausage rolls

  20. Leonie says:

    Hi Jo, I was wondering whether I could make the dough the night before and store in the fridge until the morning (not enough time to do it all in one day)? And, do you think I could substitute rice for the chicken as I want them vegetarian? Normally I wouldn’t such questions and just give it a go and find out, but like most things in my life, I like to leave things to the last minute, and this time there’s not room for error! 😉 😉 😉
    Thanks!

  21. chemfree says:

    I made these with minced turkey, lemon, feta, carrots, zucchini and mint in the middle. was delicious! kids loved them!!!!!

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