Chicken rolls

Recipe from: 9/2/1999 12:00:00 AM
Ingredients 12
Servings 2


Serving Change
  • 6
    chicken breasts, skinned and deboned
  • salt and ground black pepper
  • 45
  • 2
    medium onions, finely chopped
  • 4
    cloves garlic, crushed
  • 400
    feta cheese, coarsely crumbled
  • dash fresh lemon juice to taste
  • 800
    frozen puff pastry, defrosted
  • 1
    bunch fresh spinach (hard stems removed), rinsed and drained
  • dash fresh lemon juice to taste
  • 800
    puff pastry, defrosted
  • toasted sesame seeds for sprinkling


Cut the chicken breasts into 1 cm cubes and season to taste with salt and pepper. Melt the butter and sauté the chopped onions and garlic until tender and fragrant. Add the cubed chicken and brown lightly. Remove the contents from the pan and set aside to cool. Stir the crumbled feta cheese into the chicken mixture and season with the lemon juice. Heat the oven to 200 ºC. Roll out the pastry until slightly thinner and cut each roll into six 12 cm squares. Place a spinach leaf on each square and spoon a little of the chicken mixture on top. Lightly brush the edges of the pastry squares with water or egg and partially fold one side over the filling. Fold the short sides in and roll up the parcel like a Chinese spring roll. Place on a greased baking sheet, seam side facing down. Brush with a little milk or milk-and-egg mixture, sprinkle with sesame seeds and bake until golden brown and done. Serve with vegetables and a salad. Makes 12 rolls.

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