Chicken puff pastry roll with mushroom sauce

    45 min

    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.

    21 people made this

    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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    Reviews in English (17)


    Delicious! I loved the recipe as did my family. Very tasty and definitely a make again.  -  14 Jun 2001  (Review from Allrecipes US | Canada)


    This was a very tasty dish and so easy to make. My husband and I loved it! I will definitely make this again!  -  07 Jun 2002  (Review from Allrecipes US | Canada)


    I thought this recipe was good, however, I seem to always modify even the best recipes. I added garlic and red,yellow, orange peppers to the chicken while browning. I also added dijon mustard to the chicken/bread crumb mixture for that extra kick of flavor. All in all, pretty good.  -  02 Dec 2006  (Review from Allrecipes US | Canada)