These are sausage-roll-style pastries filled with ground chicken, drained sauerkraut, onion, garlic, and smoked paprika, all wrapped in puff pastry and baked until golden. The filling takes about 15 minutes on the stove, and the whole thing is done in under an hour. If you have a sheet of puff pastry in the freezer and a jar of sauerkraut in the fridge, you already have most of what you need.
What makes this version work
Two things matter here. First, drain the sauerkraut well — press it in a clean towel or squeeze it by the handful. Wet sauerkraut steams the pastry from the inside and you end up with a soggy bottom layer that never crisps up. Second, let the cooked filling cool for at least 10 minutes before you roll it into the pastry. Hot filling softens the fat in puff pastry before it hits the oven, which means less rise and less flake. Both steps cost you almost no extra time and make a real difference in the final texture.
If something goes sideways
- Pastry splits open during baking: The roll was probably packed too tight or not sealed properly. Next time, leave a 1 cm gap at the edge and press it firmly with a fork before slicing. If it splits mid-bake, it’s still edible — just not pretty.
- Filling is watery after cooking: The sauerkraut or the chicken released too much liquid. Crank the heat for the last 2 minutes and stir constantly to cook it off before it goes into the pastry.
- Chicken is still pink inside when pastry looks done: Ground chicken must reach 165°F (74°C) internally — pull the rolls and check with a thermometer. If the pastry is browning too fast, tent loosely with foil and give it another 5 minutes.
- Rolls slide and unroll on the tray: Place them seam-side down on the lined tray before they go in the oven. That’s it.
- Pastry is pale and soft on the bottom: Your tray is too thick or insulated. Move the tray to a lower oven rack for the last 8 minutes, or switch to a thinner metal baking sheet.
Substitutions that actually work
- Puff pastry: Shortcrust works if that’s what you have — the result is denser but still good. Crescent roll dough from a can also works in a pinch; reduce bake time by about 5 minutes and watch it closely.
- Sauerkraut: Finely shredded cabbage sautéed with a splash of white wine vinegar gets you most of the way there. It won’t have the same depth, but it works. Skip the garnish of fresh herbs on top — not worth the extra dish.
- Smoked paprika: Regular sweet paprika plus a small pinch of cumin is a reasonable stand-in. Don’t skip the paprika entirely; it does real work in the flavor of the filling.
- Egg wash: A splash of milk brushed on top gives you a decent golden color if you’re out of eggs.
Leftovers and meal prep
Cooked rolls keep in the fridge for up to 3 days in an airtight container. Reheat in a 180°C (350°F) oven for 10 minutes to bring the pastry back to life — the microwave makes them soft and a bit sad. You can also freeze the baked rolls individually; wrap each one in foil and freeze for up to 2 months. Reheat straight from frozen at 180°C for 18–20 minutes. If you want to get ahead, the filling itself can be made 2 days in advance and stored in the fridge — just make sure it’s fully chilled before you assemble the rolls.
Chicken Mince and Sauerkraut Rolls
Ingredients
500 grams ground chicken (minced chicken) - preferably free-range
1 cup sauerkraut - drained
2 tablespoons olive oil
1 small onion - finely chopped
1 clove garlic - minced
1 teaspoon smoked paprika- 1 package puff pastry - thawed
1 large egg - beaten, for egg wash
½ teaspoon salt
¼ teaspoon ground black pepper - freshly ground
Instructions
- Preheat your oven to 200°C (392°F).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and aromatic, about 5 minutes.
- Add chicken mince to the skillet, breaking it up with a spoon. Cook until browned all over, approximately 7 minutes.
- Stir in the sauerkraut and smoked paprika. Season with salt and pepper. Cook for an additional 3 minutes until everything is well combined.
- Roll out the puff pastry sheet on a floured surface. Divide the chicken mixture evenly, place it along one edge of the pastry, and roll it up tightly.
- Slice the roll into 4 equal pieces and place them on a lined baking tray. Brush each roll with the beaten egg.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and flaky.
Notes
Nutrition
Your questions, answered
Can I use canned or jarred sauerkraut instead of fresh?
Yes — canned or jarred sauerkraut works perfectly here. Just drain it very thoroughly before adding it to the pan, since jarred versions tend to hold more liquid than fresh.
How do I know the chicken filling is fully cooked before it goes into the pastry?
The chicken should show no pink and the juices should run clear when you break a piece apart. If you want to be certain, use an instant-read thermometer — ground chicken is safe at 165°F (74°C).
Can I make these ahead and bake them later?
Yes. Assemble the rolls, place them on the lined tray, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Add 3–5 minutes to the bake time if they go in cold from the fridge.
My puff pastry keeps tearing when I roll it out. What am I doing wrong?
It’s most likely still too cold or, if it’s been sitting out too long, too warm and sticky. Let it thaw in the fridge overnight rather than on the counter, and work quickly once it’s out.
Can I use ground turkey instead of ground chicken?
Ground turkey works as a straight swap — same weight, same cooking time, same safe internal temperature of 165°F (74°C). The flavor is slightly milder but the texture is nearly identical in this filling.
Try these next
- Chicken Macadamia Sausage Rolls
- Savory Beef Sausage Rolls
- Gourmet Lamb Sausage Rolls
- Savory Beef Carrot Turnovers
