These are chicken thigh sausage rolls with chopped macadamia nuts mixed into the filling, baked in puff pastry. The macadamias add crunch and fat that keeps the lean chicken moist without any extra steps. If you want a lighter sausage roll that still has real texture and flavour, this is a solid option.
Why this recipe works
Ground chicken thigh is the right call here — it has enough fat to stay juicy through the bake, unlike breast mince which tends to turn dry and tight. The macadamia nuts do double duty: their natural oil helps keep the filling from drying out, and their firm texture survives the oven without turning to mush. Hand-mixing the filling rather than using a food processor keeps the texture loose and open, so the finished roll isn’t dense or rubbery. Those two things — thigh meat and hand-mixing — are what separate a good result from a disappointing one.
What can go wrong
- Soggy pastry bottom: If the filling is too wet before wrapping, steam gets trapped and the base never crisps. Squeeze out any excess moisture from aromatics like onion before mixing them in, and bake on a wire rack over the tray if you have one.
- Filling temperature too warm when wrapping: Warm filling softens the pastry before it even hits the oven. If you’ve mixed the filling and it’s not cold, refrigerate it for 15–20 minutes before rolling.
- Undercooked chicken: Ground poultry must reach 165°F (74°C) at the centre. Don’t rely on pastry colour alone — a meat thermometer is the only reliable check, especially if your rolls are on the thicker side.
- Pastry splitting during baking: This usually means the seam wasn’t pressed firmly enough, or the roll was overfilled. Press the seam down with a fork and leave a little room in the filling so it doesn’t push out as it expands.
- Macadamias sinking to the bottom: Roughly chopped nuts (not finely ground) distribute more evenly through the mix. If they’re too small, they settle. Aim for pieces about the size of a pea.
Substitutions that actually work
- Macadamia nuts: Cashews are the closest swap — similar fat content and mild flavour. Walnuts work but add a slight bitterness. Skip pine nuts; they’re too small to add meaningful texture.
- Ground chicken thigh: Ground turkey thigh is a direct replacement and behaves almost identically. Avoid ground turkey breast — same dryness problem as chicken breast.
- Puff pastry: Store-bought all-butter puff pastry gives the best result. Standard shortcrust will bake up firmer and less flaky, which changes the whole character of the roll — it works, but it’s a different thing. Skip the garnish of sesame or poppy seeds on top — not worth the extra dish to mix the egg wash separately just for that.
Make-ahead notes
You can assemble the uncooked rolls, place them on a lined tray, and refrigerate them for up to 24 hours before baking — just add the egg wash right before they go in the oven. For longer storage, freeze them unbaked on the tray until solid, then transfer to a zip-lock bag; they keep well for up to 2 months. Bake straight from frozen at the same temperature, adding roughly 10–12 minutes to the bake time, and verify the centre hits 165°F (74°C). Already-baked rolls reheat well in a 350°F (175°C) oven for 10 minutes — avoid the microwave, which turns the pastry soft.
Minced Chicken and Macadamia Sausage Rolls
Equipment
Ingredients
For the Sausage Mix:
1 pound ground chicken (minced chicken) - preferably thigh meat for more moisture- ½ cup macadamia nuts - roasted and roughly chopped
½ cup onion - finely diced
2 cloves garlic - minced
1 tablespoon parsley - fresh ; finely chopped
1 teaspoon thyme - fresh leaves
½ teaspoon sea salt - adjust to taste
¼ teaspoon ground black pepper - freshly ground
For Assembly:
- 2 sheets puff pastry - thawed if frozen
1 large egg - beaten, for egg wash
1 tablespoon milk - to mix with egg for glaze
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine minced chicken, chopped macadamia nuts, onion, garlic, parsley, thyme, salt, and pepper. Mix thoroughly using your hands or a spoon until well combined. The mixture should feel evenly moist with a subtle nutty aroma.
- On a lightly floured surface, lay out the puff pastry sheets. Cut each sheet in half horizontally, creating 4 rectangles total.
- Form a log of the chicken mixture along the longer edge of each pastry rectangle, leaving a 1/2-inch border. Roll the pastry over the filling to encase it, sealing the edge underneath.
- Slice each roll in half (or thirds if making bite-sized portions), and place seam-side down on the prepared baking sheet.
- Mix the beaten egg and milk to create an egg wash. Brush the tops of the rolls generously. This will give them a beautiful golden sheen upon baking.
- Bake in the preheated oven for 25 minutes or until the pastry is golden brown and puffed, and the filling is cooked through (internal temp should reach 165°F/74°C).
- Cool slightly on a wire rack before serving.
Notes
- Toasting the macadamias slightly before chopping will deepen their flavor and aroma.
- You can swap chicken for turkey if needed, or use gluten-free puff pastry for a GF option.
- Add a touch of lemon zest to the filling to brighten the flavors.
Nutrition
Your questions, answered
Can I use store-bought ground chicken or do I need to grind my own?
Store-bought ground chicken works fine, but check the label — most supermarket ground chicken is made from breast meat, which will dry out. Ask your butcher for ground thigh specifically, or buy boneless thighs and pulse them briefly in a food processor yourself.
How do I know when the sausage rolls are fully cooked through?
Use a meat thermometer and check the centre of the filling — it needs to read 165°F (74°C) for ground chicken. Golden pastry is a good sign but not a guarantee, especially if the rolls are thick.
Do the macadamia nuts need to be toasted first?
No — raw macadamias are fine and they’ll pick up colour and flavour during the bake. Toasting them beforehand adds a step without a meaningful difference in the finished roll.
Can I make these smaller for a party?
Yes — cut the pastry into shorter lengths and reduce the filling accordingly. Smaller rolls will cook faster, so start checking the internal temperature about 5 minutes earlier than the recipe states.
What to cook next
- Gourmet Lamb Sausage Rolls
- Savory Beef Sausage Rolls
- Colombian Chicken Cheese Empanadas
- Savory Australian Pork Rolls
