Chicken And Vegetable Rolls Food

CHICKEN AND VEGETABLE PASTY ROLL

Steps:

• In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables.
• Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
• Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
• Place the pastie log onto a greased baking tray, with the seal side down.
• Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown.
• Serve hot or cold.
• Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.

CHICKEN & VEGETABLE ROLL-UPS

Steps:

• Combine cream cheese, mayonnaise, mustard and black pepper in a small bowl; stir until well blended.
• Spread cream cheese mixture evely onto each tortilla leaving about a 1/2 inch border.
• Divide chicken, carrot, bell pepper and green onions evely over cream cheese leaving about a 1 1/2 inch border on cheese mixture at one end of each tortilla.
• Roll up each tortilla in a jelly-roll fashion. Cut into 1 1/2 inch thick slices.
• Refrigerate till ready to eat.

HEALTHY CHICKEN AND VEGETABLE SAUSAGE ROLLS

Steps:

• Process the crumbs, chicken and unbeaten egg in a food processor until well combined, place in a bowl, mix well with vegetables and herbs, then season to taste.
• Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along the centre of each piece, fold 1 edge of the pastry over and tuck in beside the filling, then fold over the other side to make a roll, pressing down lightly to seal. Repeat with the remaining pastry and filling, cut the rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting.
• Place the rolls onto baking sheets and chill for 30 minutes, brush with the beaten egg and sprinkle with the sesame seeds.
• Bake for 25-30 minutes until the rolls are lightly browned and cooked through.
• Serve with sauce on the side.

CHICKEN AND VEGETABLE SPRING ROLLS

Steps:

• Using a sharp knife, dice the chicken into 1/4in pieces. Heat the groundnut oil in a wok over a high heat and stir-fry the chicken for 2-3 minutes, stirring all the time.
• Season with soy sauce and sprinkle with five spice powder before taking the chicken out of the wok and leaving on one side to cool.
• In a large bowl, mix the mushrooms, garlic, ginger, beansprouts, scallions, and sliced carrot. Add the cooled chicken and stir well to combine everything together.
• Place two spring roll wrappers on top of each other, and spoon two tablespoons of the chicken filling in the centre of the layered sheet.
• Mix the cornstarch with the water and use to brush over the wrapper edges - this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in, over the filling, and roll the wrapper into a cigar shape.
• Deep fry the spring rolls in hot oil, over a medium heat, until golden brown - about 3-5 minutes. Drain on absorbent paper before serving with sweet chilli sauce.