Spiced chicken and kumara sausage rolls with pesto

For a morning tea worth celebrating, try whipping up this tasty chicken sausage roll recipe. Packed with herbs and spices, wrapped in flaky pastry then cooked 'til golden, these rolls are irresistible

By Jo Wilcox
  • 20 mins preparation
  • 35 mins cooking
  • 30 mins marinating
  • Makes 30
  • Print


  • 1 cup roughly mashed cooked golden kumara
  • 500 gram chicken mince
  • 1 tablespoon chopped fresh thyme or sage
  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 large clove garlic, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 celery salt
  • 4 sheets ready-rolled flaky pastry
  • 1 egg mixed with 2 tbsp milk
  • 2 tablespoon black sesame seeds
  • pesto and micro greens, to serve


  • 1
    Place the cooked kumara, chicken mince and thyme in a large bowl and set aside. Heat the olive oil in a medium saucepan over medium heat and sauté onion, garlic, cumin seeds, coriander and celery salt for 2-3 minutes until soft and fragrant.
  • 2
    Cool for 5 minutes then combine with the chicken and kumara mixture. Roughly divide the mixture into six portions.
  • 3
    Place pastry sheets on a clean surface and cut a third off each sheet and reserve.
  • 4
    Take one portion of chicken filling and shape into a log to fit along one of the long edges of 1 large pastry sheet.
  • 5
    Brush the other long edge of pastry sheet with the egg mixture and roll over to seal in the filling. Transfer to a tray and chill in the fridge. Repeat with the remaining large sheets.
  • 6
    Lightly roll together the reserved sheets of pastry to make two more large pastry sheets and prepare with remaining filling as before.
  • 7
    Brush the tops of all the rolls with the egg mixture and sprinkle with the sesame seeds then return rolls to fridge for at least 30 minutes.
  • 8
    Preheat oven to 185°C fanbake. Cut each roll into approximately five pieces and place on lined baking trays (you will probably need two). Place trays in oven and bake for 25-30 minutes or until golden and cooked through. Serve warm with pesto and micro greens.

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