2 sheets of store bought puff pastry thawed in fridge
*500 g Chicken mince
2 tbsp enchillada spice or taco spice
2 tbsp finely chopped parsley
3/4 cup grated gouda cheese ( I used white gouda )
*1/4 cup water
1 egg mixed with 2 tsp milk for glazing
Sprinkle of paprika
Preheat oven to 220 C line a baking tray with parchment paper
Mix together ingredients from * to * in a bowl.
Cut each sheet of pastry into 4 equal portions. Place the filling on one edge of the pastry. Egg wash the other edge and roll up with the seam underneath.
Cut each log into eight rolls, about 3 cm long, without cutting all the way through.
Place onto baking tray and brush with egg wash.
Sprinkle with paprika.
Bake for 15 minutes, cut the rolls all the way through and cook for a further 5 minutes until golden brown.
Recipe credit and Source : Best Recipes
Prepared, tried and tested by: Gail Haselsteiner