Cheesy Chicken & Corn Savoury Rolls
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!
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Servings: 24 serves
Calories: 299kcal
Equipment
- Thermomix (optional)
- Oven
Ingredients
- 4 sheets puff pastry defrosted
- 1 onion finely chopped
- 500 g chicken mince
- 70 g breadcrumbs
- 1 egg lightly beaten
- 50 g cheese grated, (parmesan or cheddar are both fine)
- salt and pepper to season
- 420 g corn tinned, drained
- 1 egg whisked
- milk to brush
- sesame seeds or poppy seeds optional, for sprinkling
Instructions
Conventional Method
- 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.
Thermomix Method
- 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.
Nutrition
Calories: 299kcal | Carbohydrates: 25g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 154mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1.3mg | Calcium: 29mg | Iron: 1.5mg