INGREADIENT

• 2 sheets butter puff pastry thawed
• 500g lean chicken mince
• 35g taco seasoning
• 1/2 cup tasty cheese shredded
• 1/4 cup cold water
• 1 tbs parsley finely chopped
• 1 egg *to glaze
• 1 tbs milk *to glaze
• 1 pinch paprika

Direction

1. Preheat oven to 220C.
2. Combine the mince, seasoning, cheese, water and parsley in a large bowl and mix well.
3. Cut pastry sheets in half. Place a quarter of the mince mixture into a sausage shape along one edge of each pastry strip.
4. Brush the other edge of the pastry strip with the egg wash. Roll up with the seam underneath.
5. Cut each log into eight rolls, about 3cm long, without cutting all the way through.
6. Place onto a lined baking tray and brush with egg wash. Sprinkle with paprika.
7. Bake for 15 minutes, cut the rolls all the way through and cook for a further 5 minutes until golden brown.