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Seasoning?

Hi mathman,

When I sautéed the white onion, celery and carrot, I added sea salt and fresh ground pepper with a heaping teaspoon of sugar to bring out the sweetness of the veggies, that's it. You can use any kind or your favorite seasonings, to further season the chicken, Everglades seasoning would be good, I am thinking.

I wrapped/rolled the chicken mixture into Puff Pastry Sheets, if you use 1 lb. of ground chicken like I did you will have enough to make 8 pieces 4 per sheet. I brushed them with 1 beaten egg.

After you make the mixture, put it in the freezer for about 20 minutes because the mixture is pretty sticky and loose so that will make the mixture easier to work with.

I cooked them for about 25 minutes at 425, until the internal temp was 165 and the puff pastry was golden brown.

It is the first time I made them, did not get the recipe from a book made it up myself, they are outstanding and easy to make. Everyone will enjoy them.

Cheers ~ KB

Looks good kinda like an egg roll.

Since it was the first time I made them, and I will be making them for years to come, I am thinking that doing them the same way with Shrimp would be great as well!

Winner, winner Shrimp and Puff Pastry for diner lol

Nice Darren !!

Deb makes sausage rolls, the same way.



*Web pic for reference

Oh, how I wish we had Natural gas to cook on/with !

Thanks 99,

Great looking sausage rolls!

I have made them with sausage before, that is what inspired me to make the chicken ones. I had that Chicken in the freezer for a year, wondering what to do with it and was tired of looking at it, so I figured I would give it a try. They are delicious, give them a try.

When I have done sausage ones in the past, then tend to be greasy at the bottom, not with the lean chicken, no grease whatsoever.

The next ones I will make will be with Shrimp.

Cheers ~