These Chicken Rolls are one of my favorite make-ahead snacks. I like baking a big batch and keeping them in the fridge so I can warm one for breakfast during the week. They also make a great appetizer for guests and pair wonderfully with other savory snacks.
While testing the recipe I tried shaping the pastry both as circles and as rolls. After asking friends, most preferred the roll shape, so that’s the version I’m sharing here.
These chicken rolls are similar to fish rolls but slightly larger and baked. The pastry is filled with seasoned ground or shredded chicken and baked until golden. If you don’t have ground chicken, simply season and boil regular chicken, then shred the cooked meat. They’re crowd-pleasers at any table.
Ready to get started? Here’s the recipe.
Chicken Rolls Recipe
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Cook time: 20 mins
Total time: 50 mins
Ingredients
For the dough:
– 3 cups all-purpose flour
– 4 tablespoons margarine
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup water (adjust as needed)
– 1 egg for egg wash
– 3 cups all-purpose flour
– 4 tablespoons margarine
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup water (adjust as needed)
– 1 egg for egg wash
For the filling:
– 1 pound ground or shredded chicken (about 500 g)
– 1 medium onion, chopped
– 1 teaspoon ground garlic and ginger (or equivalent fresh)
– 1/4 teaspoon ground white pepper
– 1 seasoning cube (optional)
– Salt to taste
– 1/2 cup mixed vegetables (carrots, green pepper, etc.)
– 1 tablespoon vegetable oil
– 1 pound ground or shredded chicken (about 500 g)
– 1 medium onion, chopped
– 1 teaspoon ground garlic and ginger (or equivalent fresh)
– 1/4 teaspoon ground white pepper
– 1 seasoning cube (optional)
– Salt to taste
– 1/2 cup mixed vegetables (carrots, green pepper, etc.)
– 1 tablespoon vegetable oil
To make the filling: heat the oil in a pan and sauté the chopped onion until soft. Add the ground chicken and stir until cooked through (it will change from pink to brown). If using pre-cooked shredded chicken, simply heat it briefly with the onions and seasonings.
Add the garlic and ginger, white pepper, mixed vegetables, seasoning cube and salt. If the mixture seems dry, add 1–2 tablespoons of water to achieve a moist but not wet texture. Simmer for about two minutes, then remove from heat and set aside to cool slightly.
To make the dough: combine the flour, margarine, salt and baking powder in a bowl. Rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually add water and knead until you have a smooth, elastic dough. If the dough is sticky add a little more flour; if it’s too stiff, soften with a touch of water. Cover and let it rest for a few minutes.
Divide the dough into pieces about the size of a small orange. Lightly flour your work surface and roll each piece out into a thin oval or rectangle.
Place about a tablespoon of the filling at one end of the rolled dough, then roll it up tightly to enclose the filling. Repeat with the remaining dough and filling.
Arrange the rolls on a baking tray lined with parchment paper or lightly greased. Beat the egg and brush each roll with the egg wash to give a glossy finish.
Preheat the oven to 375°F (190°C). Bake the rolls for about 15–20 minutes. Halfway through baking (after about 10 minutes), open the oven and brush with a little more egg wash for extra shine, then return to the oven until the rolls are golden brown.
Remove from the oven and let cool slightly before serving. These rolls are delicious warm and can be reheated gently in the oven or microwave.
Enjoy your homemade chicken rolls! They make a great snack, breakfast item, or party appetizer.
If you enjoy pastries, try other savory options like meat pies, fish rolls, or baked scotch eggs for more tasty ideas.