Name: Spicy Chicken Puff Pastry Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 sheets store-bought puff pastry, thawed in the fridge; 1.1 lb = 500 g chicken mince; 2 tbsp enchilada spice or taco spice; 2 tbsp finely chopped parsley; 3/4 cup grated Gouda cheese (white Gouda works beautifully); 1/4 cup water; 1 egg; 2 tsp milk; Sprinkle of paprika

Description

These Spicy Chicken Puff Pastry Rolls are the sort of snack that disappears fast the moment they hit the table. Flaky pastry, savoury spiced chicken, and melted Gouda make them seriously hard to stop sneaking another one from the plate.

Ingredients

Units Scale

2 sheets store-bought puff pastry, thawed in the fridge
1.1 lb = 500 g chicken mince
2 tbsp enchilada spice or taco spice
2 tbsp finely chopped parsley
3/4 cup grated Gouda cheese (white Gouda works beautifully)
1/4 cup water
1 egg
2 tsp milk
Sprinkle of paprika

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Instructions

Preheat your oven to 425⁰F (220⁰C).
Line a baking tray with parchment paper so the pastry doesn’t stick.
In a medium mixing bowl, combine 500 g chicken mince, 2 tbsp enchilada spice or taco spice, 2 tbsp finely chopped parsley, ¾ cup grated Gouda cheese, and ¼ cup water.
Mix well until everything is evenly combined. It should be soft but still hold its shape.
Lightly dust your work surface with flour.
Lay out the 2 sheets of thawed puff pastry and cut each sheet into 4 equal rectangles, giving you 8 pieces total.
Divide the chicken mixture evenly between the pastry pieces.
Spoon a line of filling along one long edge of each piece. Don’t overfill, or the pastry can split while baking.
In a small bowl, whisk 1 egg with 2 tsp milk to make the egg wash.
Brush a little egg wash along the opposite pastry edge.
Roll the pastry up snugly over the filling, seam side down, forming a log.
Using a sharp knife, gently score each log into 8 pieces about 3 cm wide, but don’t cut all the way through yet. This keeps the filling neat while the pastry sets during the first bake.
Place the logs seam side down on the prepared tray.
Brush the tops with more egg wash and sprinkle lightly with paprika.
Bake for 15 minutes until the pastry has started puffing and turning lightly golden.
Remove the tray and carefully cut through the scored lines to separate the rolls.
Return them to the oven and bake another 5 minutes, or until the pastry is crisp and nicely golden and the chicken filling is cooked through.
Let them cool for a few minutes before serving. They’re best warm, when the pastry is flaky and the Gouda is still a bit melty.

Notes

Created, prepared, tried, and tested by Gail