Chicken, Maple and Mustard Sausage Rolls


Chicken, Maple and Mustard Sausage Rolls

recipe by
claire wood // carÈme pastry

If you’re looking for a delicious and easy-to-make party snack, these Chicken, Maple and Mustard mini sausage rolls in Spelt Butter Puff Pastry are the perfect bite-size treat for any occasion.

The delicate combination of chicken, sweet maple and mustard together with the nuttiness of our Spelt Butter Puff Pastry adds a wholesome element to these scrumptious little rolls. Whether you’re hosting a party or just looking for a tasty snack, these rolls are sure to impress.

>> Chicken, Maple and Mustard Sausage Rolls

16 Serves


60 Minutes


  • 500g chicken mince
  • 1 granny smith apple cored & grated
  • 2 tbsp maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1/2 cup fresh breadcrumbs
  • 375g pack Carême Spelt Butter Puff Pastry, defrosted
  • 1 egg lightly whisked
  • 1 tsp sesame seeds, for garnish


  1. Reheat oven to 200°C fan forced. Line a tray with baking paper.
  2. In a large bowl, combine chicken mince, apple, maple syrup, Dijon mustard, thyme and breadcrumbs. Season with salt and pepper. Once mince is combined, divide into 2 portions.
  3. Cut pastry in half and place 1/2 of the mince mixture on each half-sheet of pastry. Shape mince into a sausage shape in the middle of each piece of pastry spreading it evenly to each end.
  4. Roll pastry around mince to create a roll. Pinch pastry together and crimp with the tines of a fork at seam to seal.
  5. Cut each roll into 7cm pieces and place on prepared tray.
  6. Brush sausage rolls with egg and sprinkle with sesame seeds.
  7. Bake for 25-30 minutes, or until the pastry is golden and filling is cooked through.

Claire Wood

Carème Pastry

Become a partner of The Barossa Mag

Get in Touch

Leave your details here and we will get in touch with you...