1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

Chicken and tarragon rolls with almond aioli

  • 0:30 Prep
  • 0:25 Cook
  • Makes 24


  • 600g chicken breasts, roughly chopped
  • 1 leek, white part only, thinly sliced
  • 1/4 cup roughly chopped tarragon leaves, plus extra, to serve
  • 1 green apple, peeled, cored, coarsely grated
  • 85g (1 1/4 cups) fresh sourdough breadcrumbs
  • 1 tablespoon salt flakes
  • 1 tablespoon freshly ground black pepper
  • 3 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten

Almond aioli

  • 40g flaked almonds
  • 2 egg yolks
  • 1 clove garlic
  • 150ml vegetable oil
  • 1 teaspoon lemon juice


  • 1
    Preheat oven to 200C. Line 2 large oven trays with baking paper. Place chicken in a food processor and process until roughly minced.
  • 2
    Add leek, tarragon, apple, 45g (3/4 cup) breadcrumbs, salt flakes and pepper, and process until combined.
  • 3
    To assemble, halve each pastry sheet. Working with 1 pastry half at a time, sprinkle 1 tablespoon remaining breadcrumbs over pastry. Shape 2/3 cup chicken mixture into a log and place on long edge of pastry. Roll up and place on tray, seam-side down. Repeat with remaining pastry, breadcrumbs and chicken.
  • 4
    Refrigerate rolls for 10 minutes or until chilled. Cut 1cm-deep incisions 1cm apart along each roll, then cut each roll into 4 x 6cm rolls. Brush with egg.
  • 5
    Bake for 25 minutes or until pastry is golden and chicken is cooked through.
  • 6
    Scatter with extra tarragon leaves and serve with almond aioli and lemon wedges.
  • 7
    To make almond aioli: Preheat oven to 200C. Place 40g (1/2 cup) flaked almonds on an oven tray and roast for 6 minutes or until golden. Set aside to cool. Place 20g (1/4 cup) flaked almonds in a food processor and process until finely ground. Transfer to a bowl. Place 2 egg yolks and 1 clove garlic in food processor and process until combined. With the motor running, add 150ml vegetable oil, drop by drop at first, then in a thin stream, until mixture is thick and emulsified. Add 1 teaspoon lemon juice and stir to combine. Thin aioli with 1 tablespoon hot water, if needed. Fold through ground almonds and season with salt and freshly ground black pepper. Scatter with flaked almonds. Makes 3/4 cup.

Source: taste.com.au


Please enter your comment!
Please enter your name here