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.
1 pack puff pastry, thawed if frozen
1 pound minced chicken
4 tablespoons water
1 onion, grated
salt to taste
ground black pepper to taste
60g dry breadcrumbs
1 tablespoon vegetable oil
2 tablespoons plain flour
1 tablespoon soy sauce
1/2 packet dried onion soup mix
1 small tin mushrooms, drained
2 tablespoons white wine
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:15min › Ready in:45min
Mix together mince, 4 tablespoons water, onion, eggs, salt and pepper. Mix in enough breadcrumbs to make a soft, mouldable mixture.
Heat oil in a large frying pan, and brown chicken mixture over medium heat.
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.
Bake 220 C / Gas 7 for 12 to 15 minutes, or until golden.
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.