Your kids will love these mini chicken sausage rolls - they're the perfect twist on an old favourite. Try packing them in lunchboxes, picnics or serve them as party finger food.
Preheat the oven, gas 6, 200°C, fan 180°C.
Put the chicken in a food processor and pulse until finely minced. Tip into a bowl and stir through the spring onion and parsley. Season well.
Unwrap the pastry sheet onto a lightly-floured work surface. Cut in half lengthways to create 2 strips.
Halve the chicken mixture and shape each into a long sausage, put each “sausage” in the centre of each pastry strip.
Brush one long edge of the pastry with egg. Tightly roll up the pastry, enclosing the chicken, and pinch together the edges to seal. Use a large knife to cut each roll into pieces 2.5cm (1in) long (freeze for up to 1 month).
Arrange the rolls on two large baking sheets, leaving a little space between each one. Brush the tops with beaten egg and then bake for 20 minutes until crisp and golden.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, these Chicken sausage rolls should be frozen before baking and used within 1 month of their freezing date. Always defrost thoroughly before continuing to bake the rolls as shown in the recipe method. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Packed lunch ideas
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.