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chicken sausage rolls

Rebecca's chicken sausage rolls

Total Time
50 min
20 min
30 min
Recipe by WW Coach Rebecca from, 'Meal-plan your way to weight loss cookbook. On sale at major bookstore retailers from September 27. Her chicken sausage rolls are a healthier version of everyone’s favourite snack, thanks to the lean chicken breast mince and loads of veggies. From prep to table in under an hour, these little morsels are perfect for a tasty midweek dinner or popping into lunch boxes. Her kids also love them cold, straight from the fridge, for an easy snack after school.


Chicken breast mince

500 g


2 large, grated


2 large, grated

Brown onion

1 medium, grated


2 clove(s), crushed

Dried herbs

2 tsp, mixed variety

Barbecue sauce

1 tbs

Reduced-fat puff pastry

4 sheet(s), frozen, (4 x 170g sheets)

Sesame seeds

2 tsp, black variety


  1. Preheat oven to 200°C. Line 2 baking trays with baking paper.
  2. Place mince, vegetables, garlic, herbs and barbecue sauce in a large bowl. Season with salt and pepper and mix until well combined.
  3. Cut each pastry sheet in half to give 8 rectangular strips in total. Place one-eighth of the chicken mixture along the long edge of 1 pastry strip. Roll up from filled edge to enclose filling. Place seam-side down and cut evenly into 3 pieces. Continue with remaining pastry and chicken mixture to make 24 sausage rolls in total.
  4. Arrange rolls, seam-side down, on prepared trays. Sprinkle with sesame seeds. Bake for 25–30 minutes, or until crisp and golden.


TO REFRIGERATE: Store sausage rolls in a large reusable container, with baking paper between each layer, for up to 3 days. Reheat on baking trays in a 180°C oven until filling is hot in the centre. TO FREEZE: Store as above for up to 2 months. Reheat from frozen, as above.