About this recipe:These chicken rolls are quick and easy to make. You can cut them into small bite-size rolls for party nibbles or leave them as is.
Seasoned chicken mince is rolled in puff pastry and then baked.
500g chicken breasts, pulsed in a food processor until finely chopped
20g celery leaves, roughly chopped
20g baby spinach, roughly chopped
1 small red chilli, deseeded and finely chopped
2 eggs, beaten (1 for mixture, 1 to bind pastry)
1 tablespoon dried rosemary
1 small onion, diced
1 clove garlic, crushed
2 sheets puff pastry, thawed if frozen
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 200 C / Gas 6.
Combine chicken, celery leaves, spinach, chilli, breadcrumbs, 1 egg, rosemary, onion and garlic together in a bowl. Roll into 4 sausages to fit the length of the pastry.
Place one sausage on the edge of the puff pastry and fold over. Stick the edges down with egg. Cut each long roll into 4 equal, smaller rolls.
Bake in middle of the oven for 20-25 minutes or until golden brown.