Chicken and Cheese Pastry Rolls

No dinner is complete without these Chicken and Cheese Stuffed Pastry Rolls! They’re crispy and flakey on the outside with a deliciously spiced chicken filling packed with cheese because you never go wrong with a little cheese. Make them for a dinner party or a family meal to take it to the next level!

A few weeks ago I posted a recipe for spinach cheese puff pastry rolls and they were a huge hit! I figured why not make a variation of them but with chicken and cheese. So excited to share this recipe with you! If you prefer beef and cheese instead of chicken, then try out these egg rolls. You could even take that filling and add it to puff pastry instead of egg roll wrappers.

The Chicken Filling

For the chicken filling, we’ll be using boneless skinless chicken thighs that have been minced very small. You can use breast if you prefer but thigh is preferred!

The other ingredients that need to be prepared are jalapenos, garlic, and cilantro. Mince the garlic and cilantro finely. Chop the jalapenos into small pieces as well and then prep is done!

To a pan over medium heat, add a bit of olive oil and butter. Then add in the jalapenos and garlic and saute for 2 to 3 minutes. Then add in the minced chicken along with the following spices:

• salt
• black pepper
• onion powder
• coriander
• chili powder
• paprika
• oregano
• ginger powder

Saute the chicken until it’s browned! If you’d like, add a small splash of chipotle adobo paste for a smokey flavor. It’s optional. Once the chicken is fully cooked, add in cilantro and mix together one last time before taking off the heat.

Allow the chicken filling to cool completely and then add the shredded mozzarella so it doesn’t melt in. That’s it for the filling! Time to assemble.

Preparing the Puff Pastry

The best part about this recipe is we’re using store-bought puff pastry to make it that much easier! You’ll need one 17-ounce box which has two pastry sheets inside. Each pastry sheet makes 4 rolls so this recipe makes 8 rolls. Depending on how much filling you add into each one, you may have enough filling for 12 rolls so if you want to buy an extra box of puff pastry, do so.

Cut each pastry sheet into four equal pieces. Brush all four edges with egg wash which is just an egg whisked together with a splash of milk. Add a generous amount of chicken filling along one side. Then fold the puff pastry over the filling and press the edges down to help seal it and then transfer to a tray lined with parchment paper. Take a fork all around the four sides, pressing down well to shut it tightly. Seal the dough shut really well or else it will expand open in the oven. Brush the tops with egg wash, make 3 slits along the top, and then sprinkle with sesame seeds and/or black seeds.

Baking

Bake at 400°F for 20 to 25 minutes until they’re golden brown all around and fully cooked through. 

If you want to make these ahead of time, after filling and brushing them, freeze them on a tray in the oven. Once frozen, you can transfer them to a ziploc bag to have on hand whenever you need a quick appetizer. Just pop them in the oven and bake them as you would!

WATCH HOW TO MAKE IT

More Appetizer Recipes to Try

• Spinach and Cheese Rolls
• Beef and Cheese Egg Rolls
• Potato Bolani
• Halloumi Fries
• Cheddar Bay Biscuits

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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