Spicy Chicken Roll

Spicy Chicken Roll 

Chicken Roll Recipe 

Spicy Chicken Roll Recipe

                       Spicy Chicken Roll

Ingredients

2 sheets butter puff pastry, thawed
500 g lean chicken mince
1 x 35 g packet taco seasoning mix
½ cup shredded tasty cheese
¼ cup cold water
1 tablespoon finely chopped parsley
Egg and milk wash, to glaze
Paprika

Method

1. Preheat oven to 220°C.
2. Combine the mince, seasoning, cheese, water and parsley in a large bowl and mix well.
3. Cut pastry sheets in half.
4. Place a quarter of the mince mixture into a sausage shape along one edge of each pastry strip.
5. Brush the other edge of the pastry strip with the egg wash. Roll up with the seam underneath.
6. Cut each log into eight rolls, about 3 cm long, without cutting all the way through.
7. Place onto a lined baking tray and brush with egg wash. Sprinkle with paprika.
8. Bake for 15 minutes, cut the rolls all the way through and cook for a further 5 minutes until golden brown.