Christmas Chicky Rolls

cooking-time40 mins cooking-servings12 pcs / SERVINGS


  • 500g Sadia Minced Chicken
  • 2 tbsp extra virgin olive oil
  • 1 white onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tbsp rosemary, finely chopped
  • 1 tsp cumin seeds, crushed, plus extra
  • 3 sheets puff pastry, thawed
  • 1 egg, lightly beaten
  • 250g Greek-style yoghurt
  • 1⁄4 cup (or 75g) tomato chutney
  • Mint leaves for garnishing (optional)


  1. Preheat oven to 200ºC. Heat oil in a fry pan over medium heat. Add onion and cook for 3-4 minutes until softened. 
  2. Add garlic, rosemary and cumin and cook 1-2 minutes until fragrant. Remove from heat then chill for 10 minutes, then combine with mince meat.
  3. Divide the mixture between pastry sheets, laying it along one edge. Roll to enclose to form a log, brushing the last 3cm of pastry overlap with eggwash. Then seal and trim pastry.
  4. Place on a baking tray lined with baking paper, seam side down and freeze for 10 minutes. This will make them easier to slice.
  5. Cut each roll into 4 and leave on the tray. Brush with eggwash and scatter with extra cumin seeds. Then bake for 30 minutes or until pastry is golden and rolls cooked through.
  6. In a sauce bowl, swirl tomato chutney through the yoghurt and serve with the sausage rolls, scattered with mint!

Minced Chicken

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