Name: Chicken wellington scrolls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 190 gram crumbed chicken rissoles; 2 sheets frozen puff pastry, thawed; 275 gram packet trussed baby tomatoes, snipped into 4 bunches; 60 gram garlic butter spread; 200 gram button mushrooms, quartered

Chicken wellington scrolls

Serves 4

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Ingredients

4 190 gram crumbed chicken rissoles

2 sheets frozen puff pastry, thawed

275 gram packet trussed baby tomatoes, snipped into 4 bunches

60 gram garlic butter spread

200 gram button mushrooms, quartered

Method

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place rissoles in a large bowl. Using hands, bring mixture together to combine.

2.Place a pastry sheet on a flat surface. Press half the chicken mixture evenly over half the pastry, leaving a 2cm border on edges.

3.Brush pastry edges with water. From long edge, roll up pastry to enclose filling and form a log. Trim edges. Cut log into 6 equal pieces. Repeat with remaining pastry and chicken mixture.

4.Place on prepared tray. Bake for 10 minutes. Add tomatoes to tray; bake or until scrolls are golden tomatoes are just tender.

5.Meanwhile, melt a medium frying pan mushroom; cook and stir for or until tender.

6.Place scrolls on serving plates. Top with mushroom and pan juices. Serve scrolls with tomatoes.

Buy chicken rissoles from butchers and poultry shops.
Note

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