Chicken & Spinach Rolls - 4 Ingredients
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Chicken & Spinach Rolls

Serves 12 rolls


  • 400g chicken mince
  • 75g baby spinach
  • 225g can creamed corn
  • 2 sheets shortcrust pastry


  • Preheat the oven to 200°C. Line a baking tray with baking paper.
  • In a large nonstick frying pan, cook the mince over high heat until cooked through, 4 minutes.
  • Let cool, then stir in the spinach and corn, and season to taste.
  • Halve the pastry, spoon a quarter of the chicken mixture down the long edge of one piece of pastry.
  • Roll to enclose the filling and cut into three pieces. Gently score the surface of each 3 to 4 times.
  • Repeat with the remaining pieces of pastry and chicken mixture. Place the rolls on the baking tray and bake until browned, about 30 minutes.

Recipe Notes

Optional: Brush with a beaten egg before  baking for a glistening shine.

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What other people thought of the recipe “Chicken & Spinach Rolls”

  • Amanda says:

    5 stars
    I absolutely love these chicken & spinach rolls & I’ll definitely be recommending these to all my friends that have kids as there amazing

  • Leonie says:

    I love spinach. It was very nice good flavour.

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