There’s something undeniably magical about the scent of leeks and apples sizzling in a skillet, mingling with wild herbs and earthy chicken. These herb-crusted chicken apple sausage rolls are a springtime tavern classic—warm, flaky, and packed with savory-sweet flavor. Inspired by foraged ingredients and fireside feasts, each golden roll is wrapped in buttery pastry and infused with thyme, tarragon, and a whisper of lemon zest. Whether you're hosting a woodland brunch or simply craving a bite fit for a medieval inn, these rolls bring a touch of rustic enchantment to your table.
These herb-crusted chicken apple sausage rolls shine brightest in early spring, when tender herbs like thyme and parsley begin to emerge and the air still holds a chill that calls for something warm and comforting. The pairing of savory chicken and sweet apple makes them especially popular for seasonal gatherings, spring equinox feasts, and even Easter brunch—offering a cozy yet refreshing alternative to traditional fare.
Their rustic charm also makes them a lovely addition to Mother’s Day spreads, picnic baskets, or any meal where you want to capture that feeling of fresh beginnings and old-world comfort. You can even bring them back in the fall, when apple season is in full swing, for a heartier, harvest-inspired twist.
This was inspired by Rhubarb and Lavender and my Savory Herb Hand Pies, and pairs well my Spring Meadow Soup.
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Ingredients
~~ See recipe card for quantities ~~
Rolls
- leek, white part only
- garlic cloves
- apple
- fresh parsely
- fresh thyme
- lemon, zested
- extra virgin olive oil
- egg
- ground chicken
- breadcrumbs
- celtic sea salt
- ground black pepper
- puff pastry
Honey Mustard
- dijon mustard
- honey
- extra virgin olive oil
- lemon juice
- ground black pepper
Instructions
- Dice your apples, chop and slice your leek, and mince your garlic cloves!
- Cook diced apple, chopped leek, salt, and pepper in olive oil over medium heat until soft (about 10 minutes).
- In a bowl, combine ground chicken, garlic, breadcrumbs, thyme, parsley, lemon zest, egg and the cooked apple-leek mixture.
- Cut puff pastry in half lengthwise, place filling in a log shape along the edge, roll it up, and slice into 1.5-inch pieces. Place rolls on a parchment-lined baking sheet, brush with egg wash, sprinkle with herbs and salt, and bake at 350°F for 30-40 minutes until golden brown.
Hint: For extra flavor and a rustic finish, sprinkle a pinch of flaky sea salt and fresh chopped herbs (like thyme or parsley) on top of the rolls right after they come out of the oven. The herbs will release their aroma with the steam, giving each bite a fresh, tavern-worthy touch!
Substitutions
- Protein - Use ground turkey, ground pork, or a plant-based ground alternative (like lentils and mushrooms blended with breadcrumbs for a veggie version).
- Apple - Try pear for a softer sweetness or use dried cranberries for a tangy twist (rehydrate slightly before mixing).
- Bread crumbs - Use gluten-free breadcrumbs or ground oats. Or use crushed sourdough croutons or stale artisan bread crumbs work beautifully.
Variations
- Spicy - For a bold, fiery twist, add a teaspoon of red chili flakes and a dash of smoked paprika to the filling, along with a spoonful of whole grain mustard. Swap one of the herbs for fresh rosemary to complement the heat, and serve the rolls with a spicy honey mustard dip by adding a splash of hot sauce or chili oil.
- Deluxe - Elevate your sausage rolls by mixing sharp white cheddar or gruyère into the filling, along with a spoonful of caramelized onions for rich, savory depth. Top each roll with a sprinkle of parmesan and fresh herbs before baking, and pair them with a side of creamy herb aioli or your favorite mustard dip for a tavern-worthy feast.
- Kid friendly - Make these rolls extra kid-friendly by using mild shredded cheese like mozzarella and swapping leeks for finely grated zucchini or carrots. Stick to gentle herbs like parsley or basil, and serve with a sweet and tangy ketchup-honey dip that’s perfect for little hands and big appetites.
Equipment
- skillet or frying pan
- medium mixing bowl
- sharp knife
- cutting board
- rolling pin
- parchment paper
- baking sheet
- pantry brush or fork (for egg wash)
- zester
- wooden spoon
- small bowl (for honey mustard)
You can find my kitchen tavern favorites here!
Herb Crusted Chicken Apple Sausage Rolls
Equipment
- 1 skillet or frying pan
- 1 Medium Mixing Bowl
- 1 Sharp Knife
- 1 Cutting Board
- 1 Rolling Pin
- Parchment Paper
- 1 Baking Sheet
- 1 pasty brush or fork for applying the egg wash
- 1 zester
- 1 Small Bowl for honey mustard
Ingredients
- 1 leek white parts only, finely chopped
- 3 cloves garlic minced
- 1 apple diced
- 2 tbsp fresh parsley finely chopped
- 1 tbsp thyme finely chopped
- 1 tsp lemon zested
- 1 tsp celtic sea salt
- ½ tsp black pepper
- 2 eggs
- 1 tbsp olive oil extra virgin
- 1 lb ground chicken
- 2 tbsp breadcrumbs
- 2 sheet puff pastry
Honey Mustard
- 2 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp olive oil extra virgin
- 1 tsp fresh lemon juice
- ¼ tsp freshly ground black pepper
Instructions
- Dice apple, finely chop leek and mince garlic.
- Heat olive oil over a skillet on medium heat. Add apple, leek, salt and pepper. Cook for around 10-15 minutes.
- In a medium sized bowl, combine ground chicken, ½ tsp salt, thyme, parsley, garlic, egg, lemon zest, breadcrumbs and olive oil.
- Add the sauteed apple leek mixture to the bowl and mix well.
- Lay out two sheets of puff pastry and cut in half the long way.
- Place filling towards the end of the pastry in the shape of a log then roll.
- Slice log into 1-1.5 inch segments.
- Lay segments on a baking sheet lined with parchment paper.
- Brush egg wash on the segments then top salt and thyme.
- Bake for 30-40 minutes at 350F, or until chicken is cooked all the way through.
- Let cool, serve and enjoy!
- Create honey mustard by combining the dijon mustard, honey, olive oil, black pepper and lemon juice.
Storage
Room Temperature (Short-Term):
If you're planning to enjoy the rolls within a few hours, you can store them at room temperature. Place them on a cooling rack to prevent sogginess and cover loosely with a clean kitchen towel.
Refrigeration (3–4 Days):
For longer storage, store cooked sausage rolls in an airtight container or wrap them in foil or plastic wrap, then place them in the fridge. They’ll stay fresh for up to 3–4 days.
Freezing (Up to 2 Months):
If you want to save them for later, freeze the rolls after they’ve cooled completely. Wrap each roll individually in plastic wrap or foil, then place them in a freezer bag or airtight container. They can be frozen for up to 2 months. To reheat, bake them in a preheated 350°F oven for about 15–20 minutes until heated through and crispy.
Reheating:
To maintain that perfect crispy texture, reheat the rolls in an oven rather than the microwave. For a quicker option, you can also heat them in a skillet on medium heat for 4–5 minutes, turning occasionally to ensure they’re warmed evenly.
FAQ
Absolutely! You can easily make these rolls vegetarian or vegan by replacing the ground chicken with a plant-based alternative. Try lentils and mushrooms or a vegan sausage crumble. Use non-dairy butter and a plant-based egg wash (like olive oil or a milk alternative) to brush the pastry.
Yes! Feel free to get creative with your filling. You could add finely chopped spinach, carrots, or even mushrooms for added flavor and texture. Just be sure to sauté any additional veggies before mixing them into the filling to prevent excess moisture.
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Pairing
These are my favorite dishes to serve with [this recipe]:
