Chicken and Bacon Pinwheels
While these are delicious hot, eating them cold gives a different taste altogether... and a fabulous taste at that! We particularly love that this recipe is so versatile. Add a layer of relish or chutney under the mince mixture to take it to a whole new level, or try different herbs you may have in the fridge, or simply swap the chicken mince with turkey mince!
Recipe Tester Feedback: “Easy to make and yummy to eat! They are going to be great for the lunchbox!" - Christina
Contains: Gluten / Dairy / Egg
Preparation Time 25 minutes
Cooking Time 30 minutes
Can be frozen
- puff pastry - 2 sheets*
- fresh parsley - 2 Tbsp
- spring onions - 2, roughly chopped
- bacon - 200g, roughly chopped
- chicken mince - 500g
- chicken stock - 1 tsp, powder or vegetable stock paste
- egg - 1, beaten
- Preheat the oven to 180C. Line two baking trays with baking paper.
- Place the pastry sheets (2) on the bench to thaw.
- Add the fresh parsley (2 Tbsp) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the chopped spring onions (2) and chopped bacon (200g) to the bowl. Chop Speed 7 / 5 seconds. Scrape down sides.
- Add the chicken mince (500g) and chicken stock powder (1 tsp) to the bowl. Mix Speed 8 / 8 seconds, or until combined.
- Spread the mixture over the two sheets of puff pastry in an even layer, leaving a 2cm gap on one side.
- Roll the sheets up to form two logs. Start at the filled side and roll toward the side with the gap. Brush with some beaten egg (1) along the gap to seal the logs.
- Using thin kitchen twine, cut the log into 8 pinwheels.
- Place the pinwheels onto the trays so that they are lying on their cut side. Brush with more of the beaten egg (1).
- Bake for 25-30 minutes or until cooked through and golden.
- Allow to cool before wrapping and placing into the lunchbox.