Easy and delicious Cheesy Chicken & Corn Savoury Rolls make for a perfectly light lunch. Eat them straight away or freeze them for up to 3 months. Yum!
I know that you’re very, very well aware of my love affair with sausage rolls. Seriously, why does pastry have to taste so good??!! My all-time favourite variety are my Chicken & Vegetable Sausage Rolls… man they’re good. BUT I know that a lot of you aren’t keen on sausage mince (and that version has a mix of chicken mince and sausage mince). And so, I decided to have a little play around and come up with some yummy ‘sausage-mince-free’ chicken rolls. Hells yassss!
These Cheesy Chicken & Corn Savoury Rolls are the perfect alternative to traditional sausage rolls. They also taste insanely good when you dip them in sweet chilli sauce… just sayin’.
My favourite thing about these rolls is that everything just gets mixed together, rolled in pastry sheets and then popped into the oven. So, so easy. In fact, this would be a great recipe for the kids to make (maybe just not the oven part, of course…!).
So next time you’re after a ‘sausage-mince-free’ alternative, definitely make a batch of these easy and cheesy Chicken & Corn Savoury Rolls. They really are the perfect lunch… or pop them into an airtight container and freeze for up to 3 months. Now how’s that for being nice and organised!
Now if you’re like me and have a little hungry mouth to feed (or several), then you need my 101 lunch box snacks recipes in your life. Click here for all of the recipes PLUS a handy printable to pop on your fridge. xx
Cheesy Chicken & Corn Savoury Rolls - Conventional Method
Ingredients
- 4 sheets puff pastry defrosted
- 1 onion finely chopped
- 500 g chicken mince
- 70 g breadcrumbs
- 1 egg lightly beaten
- 50 g grated cheese parmesan or cheddar are both fine
- salt and pepper to season
- 1 420g can tinned corn drained
- 1 egg whisked
- milk to brush
- sesame seeds or poppy seeds optional, for sprinkling
Instructions
- Preheat oven to 200 degrees celsius.
- Line two baking trays with baking paper and set aside.
- Lay the puff pastry sheets onto the bench and allow to defrost.
- Finely chop the onion and place into a large bowl.
- Add the chicken mince, breadcrumbs, egg, grated cheese, salt and pepper.
- Mix until well combined.
- Stir through the corn kernels.
- Cut each pastry sheet in half.
- Spread one-eighth of the mixture along the middle of each pastry half.
- Brush the whisked egg along one side of the mixture.
- Roll the pastry over the mixture, placing the seam face-down.
- Cut the roll into 3 equal pieces.
- Place onto the baking tray, lightly brush the milk over the pastry and sprinkle with sesame or poppy seeds.
- Repeat with remaining mixture and pastry sheets.
- Bake in the oven for approximately 25 minutes or until golden and cooked through.
- Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
- Serve immediately or store in an airtight container in the freezer for up to 3 months.
Cheesy Chicken & Corn Savoury Rolls - Thermomix Method
Ingredients
- 4 sheets puff pastry defrosted
- 1 onion finely chopped
- 500 g chicken mince
- 70 g breadcrumbs
- 1 egg lightly beaten
- 50 g grated cheese parmesan or cheddar are both fine
- salt and pepper to season
- 1 420g can tinned corn drained
- 1 egg whisked
- milk to brush
- sesame seeds or poppy seeds optional, for sprinkling
Instructions
- Preheat oven to 200 degrees celsius.
- Line two baking trays with baking paper and set aside.
- Lay the puff pastry sheets onto the bench and allow to defrost.
- Cut the onion in half and place it into the TM bowl.
- Chop on Speed 10 for 10 seconds (you may need to scrape down the bowl halfway through).
- Add the chicken mince, breadcrumbs, egg, grated cheese, salt and pepper.
- Mix on Reverse Speed 4 for 15 seconds.
- Add the corn kernels and mix on Reverse Speed 3 for 10 seconds (using the spatula to help mix).
- Cut each pastry sheet in half.
- Spread one-eighth of the mixture along the middle of each pastry half.
- Brush the whisked egg along one side of the mixture.
- Roll the pastry over the mixture, placing the seam face-down.
- Cut the roll into 3 equal pieces.
- Place onto the baking tray, lightly brush the milk over the pastry and sprinkle with sesame or poppy seeds.
- Repeat with remaining mixture and pastry sheets.
- Bake in the oven for approximately 25 minutes or until golden and cooked through.
- Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
- Serve immediately or store in an airtight container in the freezer for up to 3 months.
Oh Lucy! These remind me of the savoury rolls I used to get from our school tuckshop – talk about taking a trip down memory lane. They look sensational – love that golden pastry!
Hahaha yes exactly!
We seriously do share one mind, we made something really similar a few weeks ago when I scored some discounted chicken mince. I’m not a fan of sausage mince at all and hate to think what’s actually in it 🙁
How funny!!! Oh yes I know… it sort of does make you wonder!
Nice but rather bland. I would spice them up a bit next time I make these
what a great change from sausage rolls. Miss 10 would love these in the lunchbox.
YUM – these do look like the perfect lunch during this cold snap.
Thanks Shari 🙂