SPICY CHICKEN ROLLS
2 sheets butter puff pastry, thawed
500 g lean chicken mince
35 g taco seasoning
½ cup tasty cheese, shredded
¼ cup cold water
1 tbs parsley, finely chopped
1 pinch paprika
1 egg to glaze
1 tbs milk to glaze
Preheat oven to 220°C.
Combine the mince, seasoning, cheese, water and parsley in a large bowl and mix well.
Cut pastry sheets in half.
Place a quarter of the mince mixture into a sausage shape along one edge of each pastry strip.
Brush the other edge of the pastry strip with the egg wash. Roll up with the seam underneath.
Cut each log into eight rolls, about 3 cm long, without cutting all the way through.
Place onto a lined baking tray and brush with egg wash. (Milk and egg mixed together make the egg wash) Sprinkle with paprika.
Bake for 15 minutes, cut the rolls all the way through and cook for a further 5 minutes until golden brown.
These were really good. Thank you! I cooked mine at 200°C for 17 min and it was cooked through.
Recipe posted by Stien Rust
Photo: Adele Berndt