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”

Kim McCosker


I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx

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