Chicken, Chorizo & Mozzarella Sausage Rolls

Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 40 mins
  • Skill Easy
  • Serves 10 people

Chicken, Chorizo & Mozzarella Sausage Rolls

Before I was diagnosed with Coeliac Disease I really enjoyed sausage rolls, especially finding ones with unique flavour combinations. I decided to make my own version and the chicken, chorizo and mozzarella turned out so well together!


Tip: Allergy Advice

This dish contains the following allergens: Eggs, Milk

Recipe tags


  • 1 sheet gluten free puff pastry (280g)
  • 10 chicken sausages
  • 55g diced chorizo
  • 80g mozzarella
  • 1/2 tsp smoked paprika
  • 2 tbsp tomato puree
  • A pinch pepper
  • 1 egg
  • 2 tbsp milk/plant milk
  • Dried mixed herbs

Cooking mode

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  • Step 1

    Preheat the oven to 200oc

  • Step 2

    Line a baking tray with greaseproof paper

  • Step 3

    Roll out the pastry sheet and cut it in half

  • Step 4

    Remove the skin from the chicken sausages then place them in the food processor along with the chorizo, mozzarella, tomato puree, paprika and pepper

  • Step 5

    Process on the lowest setting for a few seconds, until you are left with a meatball texture

  • Step 6

    Divide the mixture between the 2 pastry halves

  • Step 7

    Form the mixture into a long sausage shape

  • Step 8

    Wet the edges of the pastry and fold together

  • Step 9

    Seal by crimping the edges with a fork

  • Step 10

    Cut each roll into 5 pieces

  • Step 11

    Place them on the lined baking tray

  • Step 12

    Whisk the egg and milk together

  • Step 13

    Glaze each sausage roll with the egg mixture, using a pastry brush and sprinkle over the mixed herbs

  • Step 14

    Bake for 30 minutes