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thai chicken sausage rolls #sundaysuppers

Chicken Sausage Rolls with Sweet Chili Thai Sauce

Pastry puffs recipes like these Chicken Sausage Rolls are always my top pick for hosting a party. They’re one of the best finger food ideas because they’re so easy to make and clean up after!
Course Appetizer
Cuisine Thai
Keyword chicken sausage rolls, easy sausage rolls, Sausage Rolls, sausage rolls in puff pastry, sausage rolls with puff pastry, thai starter
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 48
Calories 108kcal
Author Georgina Walker


For Ground Thai Chicken Filling

  • 1 lb. ground chicken
  • ½ cup onion grated
  • ½ cup carrot grated
  • 1 egg
  • 1 cup panko breadcrumbs
  • 2 green onions finely sliced
  • ¼ cup cilantro finely chopped
  • 2 tsp. ginger grated
  • 1 tsp. salt
  • 1 tsp. pepper

For Sweet Chili Thai Sauce

  • 2 Tbsp. sweet chili sauce
  • 1 tsp. soy sauce
  • 1 tsp. fish sauce
  • 1 tsp. lime zest
  • ½ lime juice
  • 1 tsp. green chili fresh (optional)

For Sausage Roll Pastry

  • 3 sheets puff pastry defrosted
  • 1 egg lightly beaten
  • sesame seeds


  • Defrost 3 sheets of puff pastry and preheat oven to 400°F.
  • Squeeze the juice out of ½ cup of grated onion.
  • Place 1 lb. ground chicken, ½ cup of grated onion, ½ cup of grated carrot, 1 egg, 1 cup panko breadcrumbs, ¼ cup finely chopped cilantro, 2 finely sliced green onions, 2 tsp. ginger, and 1 tsp. each of salt and pepper in a large bowl.
  • In another small bowl, add 2 Tbsp. sweet chili sauce, 1 tsp. soy sauce, 1 tsp. fish sauce, 1 tsp. lime zest and juice of ½ a lime, and 1 tsp. fresh green chili, if using. Stir together, taste, and adjust flavors as you like.
  • Mix the sauce in with the ground chicken sausage mixture using your hand or a wooden spoon until well combined.
  • Lay out defrosted puff pastry on a board. Cut puff pastry in half longways, creating two equal-size sheets.
  • Spoon ½ of a cup of ground chicken mixture onto the longest edge of the puff pastry, forming a log. Carefully and tightly roll the puff pastry.
  • Using a pastry brush or your fingers, brush the edge of the puff pastry with 1 lightly beaten egg mixture to seal the roll together.
  • Brush the top of roll with egg mixture, and sprinkle over sesame seeds to taste.
  • Cut into 8 even pieces.
  • Using a pastry brush, brush the edge of the puff pastry with lightly beaten egg mixture to seal the roll together.
  • Brush top of roll with egg mixture, and sprinkle over sesame seeds.
  • Cut into 8 even pieces.
  • Repeat the process with remaining puff pastry and ground chicken, then lay onto a baking tray lined with parchment paper.
  • Bake 30 to 35 minutes, until the pastry is golden brown and chicken sausage has reached temperature (165°F is the fully cooked temperature for chicken).


  • Mix sweet chili sauce ingredients first: Place the sweet chili Thai sauce ingredients in a bowl to test the taste before you mix it in with the chicken in the instructions. This way, you can test the flavors out before you mix them in.
  • Defrost the puff pastry: Make sure to fully defrost your puff pastry before you use it for sausage roll pastry! If you do not defrost it, the pastry will crack and break when you try to roll it out.


Calories: 108kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 129mg | Potassium: 71mg | Vitamin A: 245IU | Vitamin C: 0.6mg | Calcium: 7mg | Iron: 0.6mg