Chicken, brie and cranberry sausage rolls

When I first experimented with putting brie in sausage rolls, the first thing that came to mind was “why hadn’t I thought of this earlier?” After one bite of these beauties, I wasn’t sure that I could go back to traditional sausage rolls! This chicken, brie and cranberry variation offers a sophisticated twist on the Aussie classic, and it is absolutely delicious. The combination of succulent chicken mince, creamy brie, and sweet-tart cranberry sauce creates a flavour profile that's both familiar and delightfully unexpected, while the sage adds an earthy note that ties everything together beautifully. The panko breadcrumbs also give the filling just the right texture. Trust me, once you've made these, you'll never look at a plain old pork sausage roll the same way again.

How to make chicken, brie and cranberry sausage rolls: key tips

To perfect this recipe, make sure the brie is cold. Well-chilled brie cuts cleanly and won't turn into a gooey mess when you're trying to fold it through your mince mixture. Pop it in the freezer for 10 minutes before chopping if you're in a rush.

Steam vents are also your friend. Those little knife pricks on top aren't just for show. Without them, your pastry might puff up dramatically and then collapse, leaving you with soggy bottoms – the bane of any pastry cook's existence. Let your sausage rolls breathe so they stay crispy and flaky.

Additionally, make sure to always place your sausage rolls seam-side down on the tray. This helps them hold together and ensures even browning. It's a small detail that makes a big difference.

What goes into this chicken, brie and cranberry sausage rolls recipe

To create the perfect chicken, brie and cranberry sausage rolls, there are a few ingredients I swear by. Firstly, I always opt for Woolworths RSPCA Approved Chicken Mince when I can – it's about supporting better farming practices. 

I then like to choose a brie wheel that gives slightly when pressed but isn't completely runny. Too firm and it won't melt beautifully; too ripe and it'll ooze everywhere. The creamy, buttery richness is what makes these rolls feel luxurious.

I also can’t go past a good cranberry sauce. I’ve used Woolworths Cranberry Sauce in this recipe and it provides the ultimate sweet-tart contrast that prevents the rich brie from becoming overwhelming. 

Lemon & herb panko breadcrumbs are also a key addition to this recipe and they do double duty – binding the mixture and adding texture. Additionally, the lemon and herb flavours complement the sage beautifully. 

To dial up the flavour, I use fresh sage leaves as they have an earthy, slightly peppery flavour that's essential to the overall taste profile. 

Lastly, the foundation of any good sausage roll is quality puff pastry. Make sure it's just thawed – too cold and it'll crack, too warm and it'll be impossible to work with.