Try our twist on a classic sausage roll that packs in extra flavour

Name: Try our twist on a classic sausage roll that packs in extra flavour
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 serving(s)
Ingredients: 1 x 320g ready-rolled puff pastry; 450 g chicken mince; 50 g dried apricots, roughly chopped; 15 g toasted flaked almonds; 2 spring onions, finely sliced; 2 tsp. curry powder; 2 tbsp. fresh coriander, finely chopped; 1 medium egg, beaten; Pinch of turmeric; Mango chutney to serve

Spices, dried fruit and toasted nuts are the flavour bombs in this Coronation chicken meets sausage roll hybrid.

Published: 07 April 2026

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It's an unwritten rule that there should be a sausage roll in the mix at any British gathering. These have a bit of a picnic vibe which is perfect for summer and don't forget the mango chutney for dipping - it's the making of these.

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Yields:

10 serving(s)

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Cal/Serv:

198

Ingredients

1 x 320g ready-rolled puff pastry
450 g chicken mince
50 g dried apricots, roughly chopped
15 g toasted flaked almonds
2 spring onions, finely sliced
2 tsp. curry powder
2 Tbsp. fresh coriander, finely chopped
1 medium egg, beaten
Pinch of turmeric
Mango chutney to serve

Directions

1. Step 1Remove the puff pastry from the fridge while you make the filling. In a bowl, mix the chicken mince, apricots, almonds, spring onions, curry powder and coriander until well combined. Season well.
2. Step 2 Unroll the pastry, keeping it on its paper and position it with the long edge towards you. Shape the mince into a sausage along the bottom third, leaving a 3cm border, then brush the border with a little beaten egg. Lift the top of the pastry sheet over the filling, pressing it down to follow the shape of the filling and seal the pastry edge with a fork. Whisk the turmeric into the remaining beaten egg and brush all over. Transfer the sausage roll to the fridge to chill for 30min.
3. Step 3 Preheat the oven to 200C (180C fan) mark 6 and line a baking tray. Remove the sausage roll from the fridge and slice into 10 chunky slices. Transfer to the lined tray, spacing them apart. Bake for 25min until puffed up and golden, then turn on their side and continue to cook for 5-10min until the bases are crispy. Remove from the oven and leave to cool for 5-10min, then serve warm with mango chutney for dipping.

GH TIP

For a picnic showstopper, make this into one giant sausage roll.

Per serving:
Calories: 198

Protein: 12g

Fat: 11g

Saturates: 5g

Carbs: 13g

Sugars: 2g

Fibre: 1g