These mini chicken rolls with puff pastry were created somewhat by chance; I had chicken breast and didn’t want to make the usual slices and so while searching in the fridge for other ingredients, I found puff pastry that needed to be used.
In short, with very little, I made chicken rolls with puff pastry baked in the oven, ready hot and tasty in no time.
You’ll only need a food chopper and a piping bag even without a nozzle, and it will all be very simple, follow my instructions.
DID YOU KNOW:
Up there, where the magnifying glass is, you can click on “SEARCH”🔎, you can write the ingredient that you find when you open the fridge, or from your pantry,
you’ll have the chance to enter hundreds of recipes with the ingredient you have chosen.
YOU’LL BE AMAZED.
If you like chicken, below I leave other delicious recipes to prepare it and then we’ll go right after the photo to discover how to prepare these mini chicken rolls with puff pastry!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Mini Chicken Rolls with Puff Pastry
- 1 roll puff pastry (rectangular)
- 1 egg yolk
- to taste sesame seeds
- 600 g chicken breast (or boneless thigh)
- 1 clove garlic
- 1 onion
- 1 tablespoon extra virgin olive oil
- 2 pinches salt
- 1 egg (medium)
- to taste black pepper
- Half teaspoon ginger powder
- Half teaspoon curry (powder)
Tools
- 1 Food Chopper
- 1 Piping bag
- 1 Bowl
- 1 Pan
Preparation of Mini Chicken Rolls with Puff Pastry
To prepare these mini chicken rolls with puff pastry, first remove the skin from the chicken breast.
If you prefer, you can also use the boneless thigh.
Finely chop the onion along with the garlic clove and with the food chopper mince the chicken breast.
In a small pan, heat the extra virgin olive oil, then sauté the onion with the garlic until they become transparent.
Place the minced chicken and the freshly sautéed onion in a bowl, season with salt, pepper, curry, and ginger powder.
Add the egg and mix with a spoon to combine all the ingredients.
Put the freshly made filling in a piping bag and preheat the oven to 356°F in static mode.
Unroll the puff pastry leaving its baking paper, then leave 0.4 inches from the longer edge and distribute a strip of filling with the piping bag.
Roll the puff pastry to seal the filling then cut the pastry.
Make more strips of filling over the pastry, always leaving 0.4 inches from the long edge, and roll onto itself to seal the filling.
When all the strips are ready, cut each pastry roll into 4-5 inch sections, brush with the slightly beaten egg, and sprinkle with sesame seeds.
Place the mini chicken rolls on a baking tray and bake them in the middle rack of the oven for at least 20 minutes.
Check the degree of browning as each oven is different.
Serve them still very hot.
How to store mini chicken rolls with puff pastry
You can store them in the refrigerator for 2 days.
If you prefer, you can also freeze them and then let them thaw at room temperature before reheating them.
Other recipes
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