The Great Australian Bake Off

Add some heat to your kitchen with these spicy chicken sausage rolls.


  • Rough puff pastry

  • 250 grams cultured salted butter

  • 250 grams biscuit, pastry and cake flour (soft low protein plain flour) + extra for rolling and sprinkling

  • ¾ 1 teaspoon fine salt

  • 2 teaspoons lemon juice

  • 150ml ice cold water

  • Sausage roll filling

  • 500 grams chicken mince- organic chicken

  • 7 tablespoons ghee- clarified butter

  • 1 ½ teaspoon crushed garlic

  • 1 small red onion- chopped

  • ½ red capsicum- chopped

  • ½ bunch fresh coriander- chopped

  • 1 green chilli- finely chopped

  • 1 teaspoon cumin seeds

  • 2 teaspoons finely ground coriander

  • 1 teaspoon finely ground cumin

  • 1 teaspoon fennel powder

  • 1 teaspoon salt

  • ½ teaspoon fine white pepper

  • ½ teaspoon cinnamon powder

  • 1 egg

  • 2 slices white bread

  • 1 block of feta cheese- Australian style

  • Egg wash

  • 1 egg yolk

  • 1 tablespoon milk

  • Topping

  • 2 tablespoons white poppy seeds

  • 2 tablespoons black sesame seeds

  • Dip

  • 1 tablespoon mustard seeds- black

  • 2 tablespoons oil

  • ½ teaspoon cumin powder

  • ½ bunch coriander

  • 1 green chilli

  • 1 cup mayonnaise- any brand


  • 1.

    For the rough puff pastry using a food processor, place flour and salt and mix together. Start adding cubed pieces of cold butter into flour and do short pulses for butter to combine with flour, making sure that pieces of butter are still visible. Once all the butter has been added, add water and lemon juice and process for approximately 15 seconds or until dough forms and leaves the side of processor bowl. Use pastry scraper to turn out onto floured surface and knead lightly into a rectangular shape. Place in cling wrap and refrigerate for 15 minutes.

  • 2.

    Using flour below pastry and on top, knead gently and form into a smooth rectangle. Roll out in one direction, about 20x50cm and fold in thirds. Give the dough a quarter turn to the left and roll out again to 3 times the length. Fold in thirds and cover with cling and chill for 20 minutes. Repeat the process 3 more times, but remembering to rotate 90 degrees each time before rolling.

  • 3.

    Once all the folds and rolls are done, place onto a lined tray and cover with cling wrap. Chill pastry for at least 20 minutes before using.

  • 4.

    For the filling, soak bread in ¼ cup of water, place 5 tablespoons of ghee into a pan and saute chopped onions. Once onions are almost pink and soft, add chopped capsicum and cumin seeds. Saute for a few minutes until capsicum is soft. Cool down. Season with salt and pepper. Squeeze out water from bread and add to mince. Combine the remainder of ingredients and mix thoroughly together. Add the remainder 2 tablespoons of ghee.

  • 5.

    To assemble, preheat oven to 200°C and line 2 baking sheets with baking paper. Roll out pastry onto floured surface into a rectangle, making sure that the dough is not too thick, approximately 3mm in thickness. Cut into long strips. Brush one end of the pastry strip with egg wash mixture. Place filling onto the long end of the pastry and roll up, sealing the pastry by overlapping the pastry and placing underneath. Cut into 5cm little rolls and place onto prepared baking tray. Using a sharp scissor, cut triangular bits on top of pastry. Brush with egg wash and sprinkle with white poppy seeds and black sesame seeds. Bake on 200°C for 20 minutes, then reduce to 180°C and bake until done, approximately 20 more minutes, making sure that the layers are cooked through.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 337kj
  • Fat Total 26g
  • Saturated Fat 10g
  • Protein 6g
  • Carbohydrate 17g
  • Sugar 0g
  • Sodium 216mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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