Chicken and Fennel Sausage Roll by Matt Sinclair

Ingredients | Makes 16

500gm chicken mince

1 small brown onion, grated (approx. 1/2 cup)

1 small carrot, grated (approx. ¾ cup packed)

1 egg

1/3 cup grated parmesan

½ cup panko crumbs

2 tbsp. ground fennel seeds, extra for pastry.

Large pinch of salt

2 sheets puff pastry, thawed

2 eggs ( 1 for the mince, 1 for brushing pastry )


1. Preheat oven to 200C. Line a baking tray with greaseproof paper and set aside.

2. Place the chicken, onion, carrot, 1 egg, parmesan, panko, fennel and salt into a bowl and combine.

3. Lay out pastry onto a clean work bench and cut both sheets in half to make four rectangular sheets. Divide chicken into four portions and lay out evenly, lengthways down the centre of each sheet. Brush one side with egg wash and roll over to seal pastry together. Trim the ends if necessary and cut each roll into 4 equal portions.

4. Place rolls seam side down on the prepared baking tray, brush with egg wash, sprinkle with fennel seeds and bake for 25-30 minutes or until golden and crispy. Remove onto a wire rack to cool slightly. Serve with your favourite sauce!!


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