Harissa, Onion & Chicken Sausage Roll
A flavorful twist on a classic snack, these chicken sausage rolls combine spicy harissa, sweet charred red onions, and golden puff pastry for a deliciously satisfying bite.
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!
