Chicken Sausage Rolls

These chicken and Dijon pastry bites are the kind of snack that never makes it back to the kitchen. Flaky, buttery pastry wrapped around a savoury chicken filling — lifted with Frenchmaid Dijon Mustard and paired with a bright Frenchmaid Tomato Relish — they deliver everything you want in a warm, handheld menu item.

They’re simple to prep, beautifully reliable in service, and endlessly versatile across café cabinets, lunch menus, catering spreads, or shared plates. With aromatic vegetables, tender chicken, and that unmistakable Dijon sharpness, they strike a balance between comfort and sophistication.

Think of them as your new “guaranteed seller”: familiar enough for every customer, elevated enough for a chef‑driven edge.

Ingredients

• 500g chicken mince

• 1 carrot, grated

• 1 small leek, finely diced

• 2 Tbsp olive oil

• 1 cup breadcrumbs

• Flaky puff pastry

• 1 egg, beaten (for egg wash)

• 1/4 cup Frenchmaid Dijon Mustard

• Salt and pepper to season

• Frenchmaid Tomato Relish, for dipping

Method

1. Build the Flavour Base: In a pan, sweat down the carrot and leek in olive oil until softened and fragrant. Season generously with salt and black pepper.

2. Create the Filling: Transfer the vegetables to a bowl and mix with breadcrumbs, Frenchmaid Dijon Mustard, and the chicken mince. Combine well — the mustard brings brightness and moisture that keeps the filling tender as it cooks.

3. Roll & Chill: Lay out your puff pastry on a lightly floured surface. Spoon the chicken mixture along one edge and roll tightly to enclose, sealing the seam with egg wash or a splash of water. Chill the roll until firm — this helps maintain clean layers during baking.

4. Slice & Bake: Cut the roll into snack‑sized portions and place on a lined baking tray. Brush generously with egg wash for a deep golden finish. Bake at 200°C until the pastry is crisp and the chicken filling is fully cooked through.

5. Serve: Offer warm with Frenchmaid Tomato Relish on the side — its sweet tang is the perfect contrast to the savoury Dijon filling.

Chef’s Tips

• Extra aromatic punch: Add a touch of thyme or parsley to the filling for herbaceous lift.

• For a richer texture: Swap some breadcrumbs for finely grated parmesan.

• Cabinet-ready: These hold beautifully — bake fresh or par‑bake and finish to order for service efficiency.

Why It Works

This recipe blends comfort with clean, assertive flavour. The chicken mince keeps things light, while the Frenchmaid Dijon Mustard cuts through with brightness and heat. Soft vegetables add moisture, the pastry brings crunch and indulgence, and the Tomato Relish introduces a sweet-savoury tang that ties everything together.

It’s a high‑impact, low‑effort menu hero — perfect for cafés, caterers, or any chef wanting a reliable golden bite that delivers every time.