SPICY CHICKEN ROLLS

These were really good. Thank you!

2 sheets butter puff pastry, thawed
500 g lean chicken mince
35 g taco seasoning
½ cup tasty cheese, shredded
¼ cup cold water
1 tablespoon parsley, finely chopped
1 pinch paprika
1 egg to glaze
1 tablespoon milk to glaze

Preheat oven to 200°C.
Combine the mince, seasoning, cheese, water and parsley in a large bowl and mix well.
Cut pastry sheets in half. Brush the pastry with egg wash. (Milk and egg mixed together make the egg wash)
Place a quarter of the mince mixture into a sausage shape along one edge of each pastry strip.
Make sure the last edge is brushed with egg wash.
Roll up with the seam underneath.
Cut each log into eight rolls, about 3 cm long, without cutting all the way through.
Place onto a lined baking tray and brush with egg wash.
Sprinkle with paprika.
Bake for 17 minutes, cut the rolls all the way through and cook for a further 5 minutes until golden brown.

Photo: Adele Berndt