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Chicken and vegetable rolls

  • 0:35 Prep
  • 0:34 Cook
  • Makes 16


  • 2 teaspoons olive oil
  • 500g Steggles chicken breast mince
  • 2 green onions, chopped
  • 1 garlic clove, crushed
  • 1 1/2 cups frozen mixed vegetables (peas, corn, beans, capsicum, carrot)
  • 1/2 cup light and creamy evaporated milk
  • 125g can creamed corn
  • 4 sheets frozen reduced-fat puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Tomato sauce, to serve


  • 1
    Heat oil in a large frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
  • 2
    Add onion and garlic. Cook, stirring, for 1 minute. Add frozen vegetables, milk and corn. Cook, stirring, for 5 minutes or until sauce has thickened slightly. Remove from heat. Cool.
  • 3
    Preheat oven to 200°C/180°C fan-forced. Grease 2 large baking trays. Cut each pastry sheet into 4 squares. Spoon 2 tablespoons mince mixture over 1 half of 1 pastry square. Brush edges with egg. Fold over 1 side of pastry to enclose filling. Press edges together with a fork to seal. Place on prepared tray. Repeat with remaining mince mixture, pastry squares and egg. Brush tops with egg.
  • 4
    Bake for 20 minutes or until pastry is golden and puffed, swapping trays halfway during cooking. Serve with sauce.

Source: taste.com.au


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