Thursday 19 September 2019

Mini Chicken Rolls

Mini Chicken Rolls
Mini Chicken Rolls

Kevin Dundon

INGREDIENTS (makes 8 rolls)

200g chicken mince

1 garlic clove, crushed

2 spring onions, chopped

1 tbsp parsley, chopped

375g pack rectangular shaped ready-rolled puff pastry

Flour, for dusting

1 egg wash (made of 1 egg yolk with 1 tbsp milk), beaten

25g sesame seeds

Salt and pepper

Preheat oven to 200°C/fan 180°C/gas 6.

In a bowl, combine the minced chicken, garlic, spring onions and parsley. Season with a little salt and pepper.

Lay the two pastry sheets on a lightly floured surface and cut each in half lengthways. Spread a quarter of the chicken mixture along the middle of one of the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into two rolls.

Repeat with the remaining three pastry strips.

Place the rolls on a baking tray. Brush with the egg wash, then sprinkle with sesame seeds. Bake for 20 minutes until golden and cooked through.

Irish Independent

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