Chicken and Sundried Tomato Rolls

Chicken and Sundried Tomato Rolls
20 Mins
Prep time
20 Mins
Cooking time
Serves 24

What you need

  • 500g chicken mince
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1 small apple, grated
  • 1 small red onion, grated
  • ½ cup semi sun dried tomatoes, chopped
  • 2 tablespoons chopped parsley
  • 2 tablespoons snipped chives
  • 3 sheets ready rolled puff pastry, thawed
  • 1 egg, beaten
  • sesame seeds, for sprinkling
  • chopped rosemary, for sprinkling
  • tomato chutney or sauce, for serving

How to make it

  1. COMBINE the mince, PHILLY, apple, onion, tomatoes and herbs in a bowl and mix well. Divide into 6.
  2. CUT each pastry sheet in half. Spoon one quantity of mince mixture along one long edge of each sheet of pastry. Brush the opposite edge with egg and roll pastry over to enclose filling. Lightly press edges together to seal. Brush with egg then sprinkle with seeds and/or rosemary. Cut each roll in 4 to make 24 then place onto greased baking trays. 
  3. BAKE in a hot oven 200°C for 20 minutes or until mince is cooked and pastry is crisp and golden. Serve hot or warm with tomato chutney.