Chicken and Bacon Puff Rolls

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This is another wonderful pastry to serve during the holiday season or any gathering. A good finger food to enjoy and you can make them ahead of time and freeze them until you need them. I am very happy with the result and I already made them and freeze them for later use. It is very simple to prep and the ingredients are very easily available from any supermarkets.



Makes 8 rolls


12 sheets frozen puff pastry (store-ready), thawed and cut sheet into 4”x4” squares

1 pound ground chicken

¼ pound bacons/ham, coarsely chopped

5 cloves garlic, peeled and minced

2 medium red onions, peeled and finely chopped

2 stalks green onion, cleaned and chopped

1 tablespoon Panko (Japanese breadcrumbs)/plain breadcrumbs

¾ teaspoon salt

1/8 teaspoon ground white pepper

1¾ tablespoons canola/vegetable/corn oil

2 medium eggs, beaten with 1½ tablespoons water/milk



White sesame seeds (optional)



Preheat oven to 400°F.

Heat a wok/frying pan with canola/vegetable/corn oil over medium-high heat. Stir in the garlic, red onions and sauté until fragrant. Add the chopped bacon/ham and cook until fragrant and bacon golden brown. Remove and set aside to cool.

In a mixing bowl with ground chicken, bacon/ham mixture, chopped green onions, panko/plain breadcrumbs, salt and white pepper and combine the mixture until well mixture.

Place the prepared 4”x4” puff pastry squares on a flat surface. Add each square with 1-1½ tablespoons chicken mixture horizontal in the center and then fold firmly the side onto of each other. Gently press the down the folded line to seal tightly.

Transfer to a baking sheet/pan with the seal side down and brush the top with egg wash and sprinkle some white sesame seeds.

Move the baking sheet/pan to the preheated oven and bake for 8 minutes and then reduce to 375°F for 20 minutes or until golden brown.


This entry was posted in Desserts and Pastries, Pork and Beef, Poultry, Snacks and Fingerfood, Western. Bookmark the permalink.

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