- Cast Iron Potato & Rosemary Pizza – November 17, 2025
- Carrot, Butternut Squash & Ginger Soup Recipe – November 13, 2025
- Sweet Chili & Cheese Savory Scrolls – August 13, 2025
Harissa, Onion and Chicken Sausage Roll – A Spicy Twist on a Comfort Classic
This Harissa, Onion and Chicken Sausage Roll recipe has just the right kick, perfectly balanced with savory depth and flaky puff pastry. It’s bold, flavorful, and a fun twist on a beloved classic.
I’ve had Aussie bakery favorites on my mind lately after a recent trip home to Australia — nothing beats a warm sausage roll fresh from the bakery. Back here, I’ve been experimenting with new takes on that nostalgic flavor, and this version might be my favorite yet.
I bought harissa powder the other week for a BBQ, and since then I’ve been putting it on just about everything. My usual sausage roll go-to is pork and fennel, but I wanted to mix it up — and this combo of spicy harissa, sweet broiled onion, and juicy ground chicken turned out so satisfying.
I served these rolls with some BBQ sauce I had in the fridge, which totally worked, but I have a feeling they’d be even better with a dollop of tzatziki to cool things down.
Puff pastry is such a blank canvas, and sausage rolls are the perfect vehicle for flavor experiments. What combo should I try next?
Harissa, Onion & Chicken Sausage Roll
Equipment
- 1 baking pan
- 1 food processor
Ingredients
- 1/2 red onion
- 1/2 lb ground chicken I used lean white meat
- 1 garlic clove
- 1 tbsp harissa powder
- 1/8 tsp salt
- 1 puff pastry sheet
- 1 egg
- 1/8 tsp poppy seeds
Instructions
- Char the Onion: Thinly slice the red onion and broil on high for about 8 minutes, or until the edges start to char and soften.
- Blend the Flavor Base: Add the broiled onion and a garlic clove to a food processor. Blend until the mixture is nearly a paste, then transfer it to a mixing bowl.
- Make the Filling: Mix the ground chicken with the harissa, the onion-garlic paste, and a generous pinch of salt until well combined.
- Prep the Pastry: Roll out a thawed puff pastry sheet and cut it into three long rectangles. Divide the chicken mixture into three portions, shaping each into a thin line down the center of each pastry strip. Don’t overfill — leave room to fold the pastry around the filling.
- Roll & Seal: Carefully fold the pastry over the chicken mixture, sealing the edges to form a tight roll. You should have three neat pastry “snakes.” Brush the tops with a whisked egg and sprinkle with poppy seeds for extra texture and flavor.
- Slice & Score: Cut each roll into 2–2.5 inch pieces. Lightly score the tops of each roll twice to help steam escape and give them that bakery-style look.
- Bake to Perfection: Arrange the rolls on a parchment-lined baking tray. Bake at 375°F (190°C) for 20–25 minutes, or until golden on top and fully cooked underneath.
- Serve & Enjoy: Let them cool slightly, then serve with your favorite dipping sauce — BBQ sauce pairs especially well!
If you’re also on a sausage roll kick like me, check out these recipes:
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
Leave a Reply