Jane’s Patisserie Spicy Chicken Rolls
A twist on the classic sausage roll these easy spicy chicken rolls from Jane's Patisserie are a great addition to any coronation street party.
From the book
Jane’s Patisserie: Celebrate! Bake every day special
The brand-new cookbook from baking sensation Jane's Patisserie
Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween
Featuring cookies to cheesecakes, traybakes to desserts, and much more
Introduction
I’ve already included a recipe for Mini Party Sausage Rolls in this book, but these Spicy Chicken Rolls are a delicious alternative! I find it so much easier to mince my chicken meat in a food processor and then whack all the other ingredients in with it so that the mixture is evenly seasoned and spiced. The spice is optional, but amazing – you can reduce the heat by using mild chilli powder instead of the chilli flakes, or leave the chilli flakes out completely – but personally, I think they taste insane as they are.
Ingredients
| 500g | chicken breasts |
| 2 tsp | chilli powder |
| 2 | garlic cloves, crushed |
| 1 tsp | onion powder |
| 1 tsp | mixed herbs |
| 1 tsp | smoked paprika, plus extra |
| ½ tsp | chilli flakes |
| ½ tsp | ground cumin |
| Pinch of | salt and pepper |
| 75g | mature cheddar cheese, grated |
| 50ml | cold water |
| plain flour, for dusting | |
| 350g | ready-made pastry puff pastry |
| 1 medium | egg, beaten |
Essential kit
You will need: two large baking trays.
Method
PREP: 30 minutes BAKE: 20–23 minutes COOL: 10+ minutes LASTS: 3 days, in the fridge
Preheat the oven to 210ºC/190ºC fan and line two large baking trays with parchment paper.
In a food processor, add the chicken breasts, chilli powder, garlic, onion powder, mixed herbs, smoked paprika, chilli flakes, cumin, salt and pepper, cheese and cold water. Blitz the mixture together until smooth and combined.
On a lightly floured work surface, roll out the pastry into a large rectangle until it is about 35–23cm in size and cut down the middle into two long lengths. Spread half of the chicken mixture onto one long length, about 1cm in from one of the long edges. Repeat this with the other half of the mixture and the other pastry half. Fold the pastry over on each half, covering the spiced chicken meat with pastry and letting the excess pastry meet at the top. Seal these two edges of the pastry together with some of the beaten egg. Then press a fork along to seal more securely and make a pattern.
Using a sharp knife, cut each long spicy chicken roll into 15 pieces (30 in total). Place onto the lined baking trays, brush the top of each spicy chicken roll with more of the beaten egg and add a small sprinkle of smoked paprika to each. Bake in the oven for 20–23 minutes, until the pastry has puffed up nicely and the meat has cooked through. Leave to cool for 10 minutes on the trays and enjoy hot or cool completely and enjoy chilled from the fridge.
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