Chicken, mushroom & thyme sausage rolls

Making homemade sausage rolls for a party shows you care. Roll out these chicken, mushroom and thyme beauties for the perfect party snack. Photography by Todd Eyre.

  • 1 hr 5 mins cooking
  • Makes 24
  • Print


Chicken, mushroom & thyme sausage rolls
  • 50 gram butter
  • 2 cup brown button mushrooms, finely diced
  • 3 tablespoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper
  • 2 heaped tbsp crème fraîche or sour cream
  • 500 gram chicken mince
  • 1/2 cup fresh breadcrumbs
  • 1 packet frozen flaky puff pastry (we used paneton), defrosted
  • 1 egg, lightly beaten for egg wash
  • fresh thyme to garnish
  • store-bought pesto, to serve


Chicken, mushroom & thyme sausage rolls
  • 1
    Preheat oven to 175˚C fan bake. Line a baking tray with baking paper.
  • 2
    Heat butter in a large pan on medium-high heat. Add the mushrooms and thyme, salt and pepper. Cook until the mushrooms release their juices, then soaks them back up again (about 15-20 minutes). Stir through crème fraiche, then set aside to cool.
  • 3
    Place chicken mince in a large bowl, then add fresh breadcrumbs and cooked mushrooms. Mix together (use your hands) until thoroughly combined.
  • 4
    Dust the pastry with flour and roll out a bit thinner than it comes. Halve to make two long rectangles. Arrange the mince filling in neat logs down the middle of each rectangle, lengthways.
  • 5
    Brush the long edges with egg wash and fold pastry over the filling, making sure it’s a snug roll. Press pastry edges together to seal it. Trim excess pastry and roll over with the seam-side facing down. You can refrigerate or freeze at this stage for 15 minutes or so (it makes for easier cutting).
  • 6
    Remove the sausage rolls from the fridge. Cut into 4-5cm lengths and place seam-side down on the lined baking tray, a few centimetres apart.
  • 7
    Prick the tops a few times with a fork (to allow steam to escape during cooking) and brush with remaining egg wash.
  • 8
    Bake for around 45 minutes until the pastry is golden-brown and puffed up. Serve garnished with fresh thyme and pesto or a sauce of your choice.


Plum or sweet chilli sauce could also be served with these savoury beauties.

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