Photographer: Con Poulos. Stylist: Olivia Blackmore.
With a few ingredients and a sausage roll maker, this chicken sausage rolls recipe makes a quick and easy lunch or dinner. Save time with store-bought satay sauce or make your own with our simple satay sauce recipe.
Ingredients
Method
Heat oil a large non-stick frying pan over medium-high heat; cook capsicum 3 minutes or until lightly charred. Cool.
Combine chicken, satay sauce and cooled capsicum in a medium bowl. Season to taste.
Spray a 4-hole (2-tablespoon) sausage roll maker with oil. Combine egg yolk with 2 teaspoons cold water in a small bowl for egg wash.
Cut pastry sheets in half. With the machine turned off, position a half pastry sheet to cover the four holes. Press pastry gently into holes. Fill each hole with ¼ cup chicken mixture. Place a half pastry sheet on top to cover; press around each hole to seal the sides. Brush with egg wash.
Turn machine on. Close lid; cook for 6 minutes. Carefully turn rolls over. Close lid; cook for a further 6 minutes or until golden. Transfer to a wire rack. Turn machine off for 5 minutes to cool slightly.
Repeat steps 4 and 5 with remaining half pastry sheets, chicken mixture and egg wash to make 8 rolls in total. Use a sharp knife to cut batches into separate rolls.
Serve chicken satay rolls with cucumber slices, crushed peanuts and lime wedges.
Sausage roll makers
Sausage roll makers are commonly available with 4 holes; each hole has a capacity of 2 tablespoons. Alternatively, whip up these satay chicken sausage rolls in your pie maker. Always check your instruction manual for specific guidance around use.
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