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Chicken & Pea Filo Rolls

Chicken & Pea Filo Rolls
Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 8 people
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Difficulty level: 2 out of 4

12 Ingredients

Number of servings
8
  • 2 slices multigrain bread
  • 500grams chicken mince
  • 1 free range egg, lightly beaten
  • 1 cup frozen baby peas, blanched, lightly crushed
  • 1/4 bunch continental parsley, leaves picked, coarsely chopped
  • 2 spring onions, finely chopped
  • 1/2 cup Woolworths light shredded tasty cheese
  • 2 cloves garlic, crushed
  • 8 sheets filo pastry
  • 5milliliter extra virgin olive oil cooking spray
  • 2teaspoons poppy seeds
  • 400grams Macro organic no-added-salt tomatoes

Description

Wonderfully crispy and with a satisfying crunch, these nutritionally approved chicken and pea filo rolls are guaranteed to impress the kids.
Instruction tip
Storage tip:
Cool rolls and sauce completely, then store in separate reusable airtight containers in the fridge for up to 2 days.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Grease and line two baking trays with baking paper. Process bread until fine crumbs form. Transfer to a large bowl. Add mince, egg, peas, parsley, onion, cheese and half of the garlic. Mix well.

Step 2 of 4

To make 4 rolls at a time, stack 2 filo sheets on a clean work surface, spraying between each sheet with oil. Fold in half. Spoon one-third of the chicken mixture along the longest edge and roll up pastry to form a log. Trim ends. Cut into 4 rolls. Place on prepared trays. Repeat with remaining filo and chicken mixture to make 16 rolls in total. Spray tops with oil. Sprinkle with poppy seeds. Bake for 25 minutes or until golden-brown.

Step 3 of 4

Meanwhile, place canned tomato and remaining garlic in a small saucepan. Bring to the boil over medium-high heat. Remove from heat. Cool slightly. Process until almost smooth.

Step 4 of 4

Serve chicken filo rolls with tomato sauce.

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Ingredients

Method