Quick & Easy

Chicken and vegetable rolls

These delicious homemade chicken and vegetable rolls are great for sharing.
chicken and vegetable rolls
48 Item



1.Preheat oven to 200°C/400°F. Line oven trays with baking paper.
2.Combine chicken, garlic, onion, carrot, beans, corn, egg, breadcrumbs and sauce in medium bowl; season.
3.Cut pastry sheets in half lengthways. Spoon or pipe chicken mixture down centre of each pastry piece. Turn one long side of pastry over chicken mixture; brush pastry flap with extra egg. Turn other long side of pastry over to enclose chicken mixture.
4.Cut each roll into six pieces. Place rolls, seam-side down, on trays; brush with egg. Make two cuts in top of each roll.
5.Bake rolls about 30 minutes or until browned. Stand 10 minutes before serving with tomato sauce, if you like.

You can use a large piping bag fitted with a large plain tube to pipe chicken mixture onto pastry. Rolls can be cooked one day ahead; keep, covered, in refrigerator. Reheat rolls in single layer on oven trays, covered loosely with foil, in 180°C/350°F oven for about 15 minutes.


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