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Chicken and vegetable rolls
Chicken and vegetable rolls
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Prep Time:
35 minutes
Cook Time:
34 minutes
Total Time:
69 minutes
Whip up vibrant rolls for a fun family dinner!
Ingredients:
  • 125.00 ml evaporated milk
  • 9.20 gm olive oil
  • 500g chicken breast mince
  • 2 green onions, chopped
  • 1 garlic clove, crushed
  • 375.00 ml frozen mixed vegetables (peas, corn, beans, capsicum, carrot)
  • 125g can creamed corn
  • 4 sheets frozen reduced-fat puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Tomato sauce, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Add mince and cook for 8 minutes, stirring with a wooden spoon to break up and brown.
  • Sauté onion and garlic for 1 minute. Stir in frozen vegetables, evaporated milk, and corn. Cook for 5 minutes until the sauce slightly thickens. Allow to cool before serving.
  • 1. Preheat the oven to 200°C/180°C fan-forced and grease 2 large baking trays. 2. Cut each pastry sheet into 4 squares. 3. Spoon 2 tablespoons of mince mixture over one half of each pastry square. 4. Brush the edges with egg. 5. Fold over one side of the pastry to enclose the filling, then press the edges together with a fork to seal. 6. Place the prepared pastries on the baking trays. 7. Repeat the process with the remaining mince mixture and pastry squares. 8. Finally, brush the tops of the pastries with egg before baking.
  • Bake for 20 minutes, or until the pastry is beautifully golden and puffed, remembering to switch trays halfway through. Enjoy with sauce.

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