Ingredients
Scale
- 400g chicken breast, chopped into chunks
- 2 garlic cloves, peeled
- 1 small onion, peeled and quartered
- 2 large carrot, roughly chopped
- 1 teaspoon of vegetable stock concentrate, or to taste
- 80g grated cheese
- Freshly cracked pepper
- 4 sheets puff pastry, thawed
- Egg, beaten
- Sesame seeds
Instructions
- Preheat oven to 180 degrees.
- Place vegetables to the bowl.
- Blitz on speed 7 for 4 or until desired consistency is achieved. You want some consistency to the carrots.
- Add chicken, cheese and stock. Blitz on speed 7 for 5 secs. You want a nice smooth mixture without large chunks. It will be a slightly wet mixture.
- Layer the chicken mixture on the puff pastry. You will get two long rolls out of each sheet of pastry and cut into a total of twelve rolls. You will make 48 rolls in total.
- Brush lightly with egg and top with sesame seeds.
- Bake for approximately 30 minutes or until golden brown.
- Prep Time: 5
- Cook Time: 40