Chicken Stock Recipes, Dips & Finger Food

Chicken & Lemon Thyme Sausage Rolls

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styled and photographed by foraged photography. for urban forager


  • 1 Tbsp oil 
  • 1 sml onion (100g), finely diced 
  • 1 sml clove garlic, finely minced 
  • 2 carrots (approx. 180g) grated 
  • 2 tsp lemon thyme, stems removed 
  • Zest of 1 lemon 
  • 1 Tbsp fresh parsley, chopped 
  • 600g chicken thigh, trimmed of fat and minced or finely diced 
  • 1.5 tsp Urban Forager Chicken Stock Concentrate 
  • 5 sheets good puff pastry 
  • Nigella seeds 
  • 1 egg, beaten, for egg wash


  1. Preheat oven to 200 Celsius
  2. Heat a fry pan on medium heat 
  3. Add oil and bring to temperature 
  4. Saute onion until soft and transparent 
  5. Add garlic and stir until it changes colour 
  6. Add carrot and saute until carrot softens 
  7. Remove from heat and allow to cool 
  8. Stir through lemon zest and herbs  
  9. Add chicken and stock and stir until combined 
  10. Massaging with your hands is the best way to get a good texture 
  11. Defrost puff and cut squares in half to create two rectangles 
  12. Create a sausage along one edge of the pastry, taking care not to make it too fat 
  13. Roll the pastry over the mixture to create the sausage roll – it should overlap by about 7-10mm 
  14. Cut into 6, fork the pastry to create holes 
  15. Brush egg wash over the pastry and sprinkle with nigella seeds 
  16. Place sausage rolls on non-stick surface and bake for 15-20 mins or until pastry is puffed and golden. 


Consider doubling this batch! 

We love empire pastry, made here in Western Australia with real butter. Or if you’re feeling time rich, have a go at making your own.

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