over christmas i was missing a few of our favorite treats. chicken and cranberry is one of my it flavors around christmas time, and sausage rolls are always the kids favorite no matter the time of the year. so to get to christmas and find a recipe that was for chicken and cranberry sausage rolls and not be able to make them got me going a little.
got me going on a hunt that is. i knew there were gluten and dairy free savories out there, so I wondered if the pastry was also available. and sure enough Pavillion brand does gluten free dairy free pastry. (not sponsored)
the reason i mention this particular brand is that they are the ones that do the savories, so i kind of thought they would be the winner. the pastry comes in a 400g block from countdown, and is $5.99 when you order online. in this recipe I used two blocks, because we love sausage rolls. but I also made quite big rolls, as you can see by the picture so you could probably get two lots out of one block. I see they have sheets coming too so will be interested to see how they work.
just remember, my kids have intolerance’s not allergies, so make sure you check your ingredients first
chicken and cranberry sausage rolls
- 7-8 rashers of streaky bacon
- small onion
- oil
- 500grms chicken mince
- gluten free breadcrumbs
- 1 egg
- cranberries
- salt and pepper
- your favorite chicken herbs
- 1 packet of gluten free dairy free pastry
- cornflour
method super annoying i know, but get a frying pan out and heat it up. cut up your onion and bacon into little bits, the onion as small as you can and the bacon small too.
use a little oil in the pan and fry the onion and the bacon on a low heat, use a low heat and take a little time so they don’t burn.
while that’s happening put your chicken in a bowl, add in the cranberries, salt and pepper and an egg give it a bit of a mix, and see how it comes together. if it doesn’t stay together when you smoosh it then add a small amount of breadcrumbs, but you don’t want it super dry either, try again, and add more if necessary.
add your salt and pepper as you like it and your cooked onion and bacon. if you like particular herbs then add them too, parsley is good, taragon is great with chicken, or even a bit of italian herbs if you prefer.
now the tricky part. use a little corn flour on the bench and roll out your pastry. i rolled mine to about 40cm by about 15cm and that made big rolls, so if you want small rolls, cut it in half first. make a mountain range of chicken mixture along the centre of the pastry and try to get it all the way to the ends and evenish in the middle. pick up one long edge of pastry and pull it over the chicken, then with a little water wet the other long edge. roll the pastry and chicken over so the wet edge is at the bottom of the roll.
cut into the size you want and pop on a tray covered in baking paper. pop in a preheated oven at 180c and cook for about 15-20 minutes depending on the size. it’s a good idea with chicken to open one up and check if they are cooked, just in case.
we served them with cranberry sauce and a bit of a salad.
Tip – as we are living in a caravan and it’s hot!!! i cooked mine in the BBQ. i have a little shelf above my plates where i put the tray with the hood down. the temperature was around 200c
so the verdict? they loved them!! the pastry is buttery, not supper puffy, but i’d like to try them in the oven and see how they go. but would definately buy the pastry again to make more sausage rolls, or other pastry related stuff.
if you make them send me a pick so i can see how they go in your oven.
three boys kitchen 