Move over beef sausage rolls, these top-rated spicy chicken rolls with pops of cheese are the new favourite in town. A batch of 32 only takes 30 minutes to prep and bake, so you can roll them out to your guests in a jiffy. Any leftovers make an awesome lunch box or after-school snack.
How to make spicy chicken rolls: key tips
Sometimes a thick mince mixture can be difficult to combine. This is when I like to get my hands in and give everything a good mix. Spread the mixture along one long edge of the pastry in a sausage shape – make sure it’s nice and even so that the thickness will be the same throughout the chicken rolls.
Whisk the egg and milk together to make the egg wash. You’ll use the wash to seal the pastry edges and to brush over the tops of the chicken rolls so they’ll bake gorgeously golden.
Partially cutting the chicken rolls into portion sizes at first helps to prevent them from coming open while baking, while allowing the steam from the meat to be released.
Key ingredients in this spicy chicken rolls recipe
Butter puff pastry is puff pastry made with butter instead of vegie oil, and also contains no sugar. It forms a deliciously rich and flaky pastry on these chicken rolls.
Opt for lean chicken mince in this recipe, as fat is released from the mince while the rolls are cooking, and excess fat can make your pastry soggy.
Taco seasoning and cheese combine to add a little Mexican spice and flavour to these tasty chicken rolls.
Here are all the insider tips on how to make sausage rolls, as well as some delicious recipes, including these easy vegetarian ‘sausage’ rolls.
This recipe was originally submitted by maggie-ann, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 2 sheets butter puff pastry thawed
- 500g lean chicken mince
- 35g taco seasoning
- 1/2 cup tasty cheese shredded
- 1/4 cup cold water
- 1 tbs parsley finely chopped
- 1 egg *to glaze
- 1 tbs milk *to glaze
- 1 pinch paprika
Method
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Step 1Preheat oven to 220C.
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Step 2Combine the mince, seasoning, cheese, water and parsley in a large bowl and mix well.
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Step 3Cut pastry sheets in half. Place a quarter of the mince mixture into a sausage shape along one edge of each pastry strip.
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Step 4Brush the other edge of the pastry strip with the egg wash. Roll up with the seam underneath.
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Step 5Cut each log into eight rolls, about 3cm long, without cutting all the way through.
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Step 6Place onto a lined baking tray and brush with egg wash. Sprinkle with paprika.
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Step 7Bake for 15 minutes, cut the rolls all the way through and cook for a further 5 minutes until golden brown.
Recipe Notes
Why are my spicy chicken rolls soggy on the bottom?
This is easy to prevent. Start by making sure that your oven is fully preheated before adding your tray of chicken rolls. Also, use a cold baking tray, as it will stop the puff pastry at the bottom of the unbaked chicken rolls from softening before they get a chance to cook. You could even chill the tray in the fridge, if you have the space.
Can I freeze these spicy chicken rolls?
Of course! Place the uncooked or cooked chicken rolls in an airtight container and freeze for up to 3 months. You can cook from frozen but you’ll need to add another 10 minutes or so to the cooking time. Keep an eye on them to ensure they are cooked throughout and crispy on the outside.
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