Ingredients:
2 sheets Edmonds flaky puff pastry, thawed
500g minced chicken breast
3 spring onions, finely chopped
1 tbsp chopped parsley
1 clove garlic, crushed
100g cheese, shaved or thinly sliced
125g frozen spinach, thawed and well drained
1 carrot, cut into thin strips
Method:
Combine mince, onions, parsley and garlic
Mix well. Place pastry onto baking paper.
Lightly brush 1 edge of pastry with water, overlap with second sheet and press gently.
Spread chicken mixture over pastry leaving a border on the top short edge of about 5cm.
Add a layer of cheese over chicken, then spinach and carrot.
Starting with the short edge near you, and using the paper to help, roll pastry around the filling like a Swiss Roll.
Cut roll into slices about 3cm thick.
Place slices with cut side up on a lightly greased oven tray.
Bake in pre-heated oven (200°C fan forced/220°C conventional) for 20-25 minutes or until pastry is golden.
HINT:
There is no need to cook chicken before rolling in pastry as the chicken will bake through in the given time.
VARIATION:
For a different flavour, add ⅓ cup chopped dried apricots and ¼ cup chopped pine nuts to the chicken mixture.