Chicken puff pastry roll with mushroom sauce

Chicken puff pastry roll with mushroom sauce


20 people made this

About this recipe: A deliciously different dish that is perfect for guests. Makes a lovely weekend lunch. You can use turkey mince instead of chicken mince, if desired.

Carol Alter

Serves: 9 

  • 1 pack puff pastry, thawed if frozen
  • 1 pound minced chicken
  • 4 tablespoons water
  • 1 onion, grated
  • 2 eggs
  • salt to taste
  • ground black pepper to taste
  • 60g dry breadcrumbs
  • 1 tablespoon vegetable oil
  • Mushroom sauce
  • 30g butter
  • 2 tablespoons plain flour
  • 1 tablespoon soy sauce
  • 1/2 packet dried onion soup mix
  • 1 small tin mushrooms, drained
  • 250ml water
  • 2 tablespoons white wine

Prep:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Mix together mince, 4 tablespoons water, onion, eggs, salt and pepper. Mix in enough breadcrumbs to make a soft, mouldable mixture.
  2. Heat oil in a large frying pan, and brown chicken mixture over medium heat.
  3. Roll out the puff pastry. Place mixture along the long edge of the pastry. Roll up, and tuck ends under. Place on an ungreased baking tray.
  4. Bake 220 C / Gas 7 for 12 to 15 minutes, or until golden.
  5. Meanwhile, prepare the Mushroom sauce: Melt butter in a small pan. Stir in flour. Add soy sauce, onion soup mix, 250ml water and white wine; stir until thick. Stir in mushrooms. Pour over meat roll when serving.

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