Recipe: Chicken and Fig Sausage Rolls – a corporate winner to wow at home »

From 128 Recipes that saved my life... or at least my dinner by Bridget Davis

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Chicken plus Fig Sausage Rolls from <i>128 Recipes that saved my life</i> by Bridget Davis

Chicken plus Fig Sausage Rolls from 128 Recipes that saved my life by Bridget Davis


For more than 25 years Bridget Davis has been busy in the world of food. From running well-known restaurants in Australia and New Zealand to owing her own gastropubs and catering on a corporate scale, she's dedicated her life to her craft. Along the way Bridget has also been committed to to inspiring people's passion for cooking.

A similar love of technology has seen her amass an amazing online following across various media platforms (over 1 million people) but it's a traditional form of communication that sees Bridget's cookling stories and recipes in her first book. 128 Recipes that saved my life....or at least my dinner is a collection of recipes that have worked in restaurants and at home.

This recipe is one from her extensive corporate catering experience.

Chicken and Fig Sausage Rolls

Bridget writes:

I began making these sausage rolls when requested to design a Sausage Roll Bar for a corporate function. The premise was that we were to build a food station based on a bakery theme and serve a multitude of sausage rolls in all shapes, sizes and flavors. Some sausage rolls were served from pie warmers, others were piled high on wooden platters.

We had a faux bakery stand behind us with trays of baked goods awaiting the warmer and the guests were handed their sausage rolls and directed to the condiment area where they could load up with sauces and mustards, bacon bits, cheese, baby leaf salad and pickles.

By far the favorite sausage roll variety was chicken and fig, which was paired with a smoky barbecue sauce and aioli. I used a tip-top quality, all-butter, ready-rolled puff pastry to make the rolls.

You can either use the easy food processor pastry (page 39), try your hand at your own Rough puff pastry (page 80) or like I did, seek out a great ready-rolled version.

Ingredients (makes 24)

  • 500 g (1 lb) chicken mince
  • 2 eggs
  • 2 tbsp oyster sauce
  • 1 small onion, peeled and grated fine
  • 6 large dried figs, cut into small dice
  • 2 tsp salt
  • 1 tsp finely ground black pepper
  • 1 small handful chives, finely chopped
  • 2 tbsp sesame seeds
  • 4 sheets of ready-rolled
  • pastry, 1 quantity of food processor pastry (page 39) or 1 quantity of Rough puff pastry (page 80)


Make the filling by placing the chicken mince into a large bowl along with 1 egg, the oyster sauce, onion, figs, salt, pepper and chives.

Using very clean or disposable-gloved hands, mix the ingredients with your hands until well combined and the figs are evenly distributed throughout the mince. I find that mixing by hand is the easiest way to get this job done.

Lay the ready-rolled pastry on the bench and allow to defrost for 10 minutes, or roll out the pastry on a lightly floured bench until it is 3 mm (¼ inch) thick.

Slice  the rolled pastry into 4 even-sized squares.

Divide the chicken filling into four portions and place one portion of the mixture on to the end of a pastry sheet. At the other end of the pastry sheet, brush the edge with a little water, which will help to seal the roll. Shape the filling into a log and roll the pastry and filling to form a pastry sausage.

Repeat with the filling and pastry sheets until all the mixture is used up.

Cover the sausage rolls and refrigerate for at least 1 hour and up to 24 hours.

Preheat the oven on bake to 200°C (400°F) and position the shelf in the middle of the oven.

Beat the last egg with a fork until there are no visible streaks. Score the top of the sausage rolls with a small sharp knife, making light long slices across the surface and brush tops with the beaten egg.

Sprinkle the tops with sesame seeds and carefully slice each roll into 6 even mini-sausage rolls.

Lay the rolls onto a baking paper–lined oven tray, leaving a bit of space between each roll for the pastry to rise. You may have to cook the rolls in two batches.

Bake in the oven for 25 minutes, or until the rolls are golden on top and the filling is cooked through.

Serve the rolls immediately with a dipping sauce of Sweet chilli sauce (page 221), Tomato relish (page 222) and/or Aioli (page 147).

This recipe from 128 Recipes that saved my life...or at least my dinner by Bridget Davis is reproduced with the kind permission of the publishers.

Read more about 128 Recipes here »

128 Recipes that saved my life...or at least my dinner by Bridget Davis is published by New Holland (NSW; Feb 2018; HB;230pp; RRP A$35.00). it is available at all good bookshops and directly from the publishers »

It can also be found to be purchased online via »

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April 08th, 2018
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