I’ve never been to a Gregg’s or had a sausage roll before making these but obviously wrapping up a kind of meatloaf mix into a little puff pastry form is going to be delicious. I encourage you to add a lot of spices to your taste since the recipe as written is a little bland (you’re supposed to dip these in sauce or ketchup I suppose) but it also means this is a great starting place for customization. Also the amount of puff pastry you need may vary, I had some leftover mixture which I formed into chicken patties and made burgers with (you could also roll it and bake some meatballs alongside the rolls). I would encourage you to take the time to brush on egg wash and puts seasoning or seeds on top because it really does make it look perfectly dainty.
Chicken Sausage Rolls
Preheat your oven to 180°C and line 2 baking trays with baking paper or a silicon baking mat.
In a large bowl place the diced vegetable, ground chicken, garlic, egg, seasonings and breadcrumbs and then mix well by hand until a homogeneous mixture forms.
On a thawed puff pastry sheets make a 1
Roll the pastry around the meat filling, sealing the edge and placing the edge baking side down. Repeat for all sheets of pastry.
Cut the pastry sheet logs into 3 or 4 portions and place on the baking sheet evenly spaced apart.
Brush the tops with egg wash and sprinkle with sesame seeds then bake for 25 minutes, or until the pastry is golden brown.
Adapted from Eight Forest Lane