Spicy Chicken Rolls


2 sheets butter puff pastry thawed

500 g chicken mince

35 g taco seasoning

1/2 cup tasty cheese shredded

1/4 cup cold water

1 tbs parsley finely chopped

1 egg

1 tbs milk

1 pinch paprika


STEP 1Preheat oven to 220C.

STEP 2Combine the mince, seasoning, cheese, water and parsley in a large bowl and mix well.

STEP 3Cut pastry sheets in half.

STEP 4Place a quarter of the mince mixture into a sausage shape along one edge of each pastry strip.

STEP 5Brush the other edge of the pastry strip with the egg wash. Roll up with the seam underneath.

STEP 6Cut each log into eight rolls, about 3 cm long, without cutting all the way through.

STEP 7Place onto a lined baking tray and brush with egg wash. Sprinkle with paprika.

STEP 8Bake for 15 minutes, cut the rolls all the way through and cook for a further 5 minutes until golden brown.


I used lean chicken mince.