Garden Cooking: Chicky Rolls

Wednesday, September 23rd, 2009 | Author:


500gms of chicken breast or chicken thigh fillets, roughly chopped
1/2 brown onion roughly chopped (G)
Handful of freshly picked Parsley (G)

Salt & Pepper to season;
100gms of Danish (creamy) feta cheese
1/4 cup of freshly grated Parmesan cheese
2 eggs
2 handfuls of fresh spinach or silver beet (G)
1/4 cup freshly grated carrot (G)
2-3 Sundried Tomatoes finely chopped (G) You can make these in your oven when in season.
2 Spring Onions finely chopped (G)

3-4 sheets of pre prepared frozen puff pastry


  1. Heat oven to 180-200 degrees Celcius.   In this recipe I find the hotter the oven the better, and it works terrifically well if you have a fan forced oven.
  2. Place all ingredients accept for the pastry in a food processor and process until just combined. 
  3. Slightly thaw out some puff pastry sheets and divide them in half with a sharp knife.  Its best to do this while the pastry is still frozen hard as it is easier I find to cut.  
  4. Scoop out some of the mixture from the food processor with a spoon and place a 2cm strip of mixture down one side of the divided puff pastry.   (P & K)
  5. When the pastry has just defrosted, you will know this as it wont break, gently roll over the mixture, into a roll.  (P)
  6. Use a little bit of egg wash on the sealing side of the pastry to “glue” it together.   (K) *
  7. Place on a lined baking paper tray, egg wash the top and decorate with sesame seeds.   (P & K)

        * NB:  If you are preparing these for a party or entertaining guests, the best time to freeze these is NOW, before cooking.   That way when it comes to your party, all you have to do is heat your oven, remove the rolls from the freezer, thaw slightly, place on an oven tray and cook.   They may take a little longer as they have been frozen first.  Puff Rolls can be easily stored between freezer paper, or the puff pastry separating sheets, in a sealed freezer safe,  Tupperware container.

    8.  Cook in your oven for about 20-30 minutes or  until all of the pastry has “puffed” and is a golden brown color.   The mixture inside should be soft, but not runny or dry.  (P)
    9.  Remove from the oven and cut on the diagonal, to serve.  Serve hot. (P)

NB:  Not all ovens work the same.  Not all ovens have a fan forced option.  So I find its best when attempting this recipe, to have a good understanding of your oven and how it cooks your food.   In one of my friends ovens, I had to turn the puff rolls over, so that they cooked on the under side.  The mixture itself is quite moist, so when cooking just be sure that ALL of the pastry is cooked around the roll.   With a fan forced oven, you shouldn’t have to turn the puff rolls at all.

There are just STACKS of variations to the filling on this recipe.   Ones that I have tried and that have been a hit in my kitchen have been:

G:    Fresh produce from your garden
P:    Parent technique recommended
K:    Kids can help out here

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Category: Garden Cooking Methods

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