Chicken and Bacon Sausage Rolls (Bourke Street Bakery)

This recipe from the Bourke Street Bakery is always our favourite sausage rolls recipe. This is always the one that I use to bake for my son's school lunches and reckon that they are also great for kids parties and Christmas entertaining.

Why do we like this recipe the most? Unlike the Gary Mehigan and Donna Hay's one that I have baked before, these sausage rolls don't contain a high percentage of breadcrumbs as binding agent and so they taste nicer with more meaty taste. Besides, the addition of bacon and spring onions is a must to make these sausage rolls as these ingredients make these rolls extra fragrant and tasty.

Instead of baking twelve super large rolls as suggested in the original recipe, I can baked up to 100 of these bite-size sausage rolls which are easier to munch for all adults, kids and occasions. It is also a handy recipe because 1) I can make them in advance 2) freeze them cooked or uncooked and 3) baked or served them whenever I want.

Can sausage rolls be healthy? Sort of... if I try to use the healthier options. To do that, I have used 1) rindless bacon - Yes! I'm the crazy woman who flipped through packets of bacon to find the one with least amount of rind on them. I have to clarify here that I didn't mess up the supermarket shelves as I will stack the packets back into their position nicely. I like to be a considerate shopper. 2) 25% fat reduced puff pastry - It helps to reduce the fat content and calories of these sausage rolls a little but it will not comprise much of their taste and texture. 3) lean chicken mince - I have tried using regular chicken (with higher fat content) and freshly minced skinless chicken breast to make these sausage rolls and I'm surprised to witness that the healthier choice works well without making the sausage rolls too dry.

Like these??? I'm always proud and proud serving these sausage rolls with healthful options to my family and friends... Why not bake these too for your family and Christmas celebrations?

Chicken and Bacon Sausage Rolls (a recipe from Bourke Street Bakery)

These are the healthier options that I used to make these rolls.

This recipe is a little Asian-influenced too using spring onion and white pepper.

To make these sausage rolls, I have to sauté the garlic, onions and bacon first

I have assembled the rolls in advance and freeze them. Now, baking them because I need finger food to serve.

Party time!

Here's the recipe that is mostly adapted from the book, Bourke Street Bakery by Paul Allam and David McGuinness

Makes 12 large rolls or about 100 bite size rolls if you cut them really small like mine

1 tbsp cooking oil, preferably rice bran oil or olive oil

2 garlic cloves, finely chopped

1 large brown onion, finely chopped

250g bacon slices, preferably rindless, finely chopped

250g (or a large bunch) spring onions, chopped

1.2 kg minced chicken (freshly ground skinless chicken breast works well too!) 

1/4 cup dry breadcrumbs (either white or wholemeal works too)

2 tsp salt

1 tsp ground white pepper
6 sheets (1 kg) ready-to-use frozen puff pastry (either regular or 30% fat reduced), thawed
egg wash (1 large egg, roughly beaten) for brushing
sesame seeds, for sprinkling

Heat the oil in a saucepan over medium heat. Add the garlic and cook for 2 mins. Add onion and cook for 2-3 mins, or until softened. Add the bacon and cook for 10 mins, stirring regularly, or until aromatic. Remove from the heat and stir through the spring onions. Allow to cool.

Put the bacon mixture in a large mixing bowl and add the chicken, breadcrumbs, salt and white pepper. Using your hands, mix the meat thoroughly for 3 mins.

Divide the filling mixture into 12 portions. Place a sheet of puff pastry on a non-stick surface. Slice the pastry into half and arrange each portion of filling evenly in the center along the lengthwise of the pastry. Brush one long edge with egg wash. Firmly fold the pastry over, pressing to enclose the log tightly, leaving the ends open. At this stage, you can either store the assembled sausage rolls in the freezer or proceed to bake if required.

To bake: Preheat the oven to 200°C or 180°C fan forced. Cut each roll (thawing is not necessary if the rolls are frozen) into 8 pieces. No cutting is required if you prefer to have the rolls in large size. Place the sausage rolls on the tray lined with baking paper with their seams side down. Brush the tops with egg wash and sprinkle with sesame seeds. Reduce the oven temperature to 190°C or or 170°C fan forced and bake for 35 mins or 40 mins for frozen rolls, or until golden brown with oozing chicken juice.

Happy Baking
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