• Serves: 6


  • 250g best sausage meat
  • 1 x smoked chicken breast
  • 1 white onion
  • ¼ bunch of sage - finely chopped
  • ¼ bunch chopped tarragon
  • 75g peeled pistachios
  • 125g dried apricots - finely chopped
  • 1 sheet puff pastry
  • 1 egg yolk (for egg wash)
  • Olive oil
  • Pinch of salt and pepper
  • Maldon sea salt
  • 1tsp thyme leaves


  • Heat a splash of olive oil in a frying pan, dice the onion and sweat down in a pan without colour, add the chopped sage, tarragon and shredded apricot. Drain  and leave to cool.
  • Place the sausage meat into a bowl with the onion mix and pistachios, dice the smoked chicken into 1 cm size pieces add to the sausage meat, season and stir well, until all ingredients are combined. Place mixture into a piping bag.
  • Lay the pastry out and pipe a long straight line of sausage meat across the sheet. Brush one edge with the beaten egg and fold the other side of pastry over onto the egg washed edge.
  • Press down to seal with a fork & trim any excess pastry leave in the fridge to chill for 1 hour. Brush with egg wash, sprinkle with a little Maldon sea salt and the thyme leaves and then cut into six smaller sausage rolls.
  • Place on a baking tray and bake in the oven at 190° for 18 mins or until crisp and golden brown and the sausage meat is completely cooked through.
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