Directions
- 1Heat a drizzle of oil in a large non-stick pan.
- 2Add the sliced leek and fry on a medium heat for 5 minutes until soft.
- 3Place the chicken mince in a large mixing bowl with the breadcrumbs, Rosemary, cubed cheese, fried leeks and season with salt and pepper.
- 4Use your hands to give it a really good mix, until the breadcrumbs are absorbed and the ingredients are evenly spread.
- 5Roll out the sheets of puff pastry and cut them in half lengthways until you have 4 equal sized pieces.
- 6Heat the oven to 200C fan.
- 7Divide the chicken mixture into 4 and spread it evenly down the middle of each of the pastry pieces.
- 8Roll it up and gently flatten the top down a little.
- 9Cut each of the pastry rolls into 3 even pieces so that you have 12 chicken rolls.
- 10Place them on a lined baking tray.
- 11Cut some slits in them and brush with beaten egg.
- 12Bake in the oven for 25 minutes, or until golden brown and cooked through.
Ingredients
- 2 leeks finely sliced
- 500 g chicken mince
- 100 g fresh breadcrumbs
- 1 tbsp finely chopped Rosemary
- 100 g cheddar cheese cut into 1cm cubes
- 2 sheets ready rolled puff pastry
- 1 egg beaten
- Salt
- ground black pepper
- Oil for frying
Equipment
large non-stick panlarge mixing bowllined baking trayoven
Tips
- You can prep them ahead and freeze them.
- Cut some slits in the rolls and brush with beaten egg before baking.
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