Baked Chicken Roll with Mushrooms Sauce

    45 minutes

    This is a great puff pastry roll which can be prepared earlier in the day, and cooked later. Very easy to throw together.

    20 people made this

    Serves: 9 

    • 450g chicken mince
    • 1/4 cup (65ml) water
    • 1 small onion, grated
    • 2 eggs
    • 1/2 cup dry bread crumbs
    • salt to taste
    • ground black pepper to taste
    • 500g frozen puff pastry, thawed
    • 1 tablespoon vegetable oil
    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 1 tablespoon soy sauce
    • 1/2 packet dry onion soup mix
    • 220g mushrooms
    • 1 cup (250ml) water
    • 2 tablespoons white wine

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Mix together chicken mince, 1/4 cup (65ml) water, grated onion, eggs and salt and pepper. Mix in enough bread crumbs to make a soft, mouldable mixture.
    2. Heat oil in a large frypan and brown chicken mixture over medium heat.
    3. Roll out the puff pastry. Place mixture along the long edge of the pastry. Roll up and tuck ends under. Place on an ungreased baking tray.
    4. Bake at 220 degrees C for 12 to 15 minutes, or until golden.
    5. Meanwhile, prepare the mushroom sauce. Melt butter or margarine in a small pot. Stir in flour. Add soy sauce, onion soup mix, 1 cup (250ml) water and white wine; stir until thick. Stir in mushrooms. Pour over meat roll when serving.

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    Reviews in English (17)


    Delicious! I loved the recipe as did my family. Very tasty and definitely a make again.  -  14 Jun 2001  (Review from Allrecipes USA and Canada)


    This was a very tasty dish and so easy to make. My husband and I loved it! I will definitely make this again!  -  07 Jun 2002  (Review from Allrecipes USA and Canada)


    I thought this recipe was good, however, I seem to always modify even the best recipes. I added garlic and red,yellow, orange peppers to the chicken while browning. I also added dijon mustard to the chicken/bread crumb mixture for that extra kick of flavor. All in all, pretty good.  -  02 Dec 2006  (Review from Allrecipes USA and Canada)