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Chicken Mince Puff Pastry Bites - Stay at Home Mum
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Chicken Mince Puff Pastry Bites

Chicken Mince Puff Pastry Bites

Summary

Servings 18
Time Needed Prep
Cook
Ingredients 8
Difficulty Medium

Rating (click to rate)

3.7 based on 28 ratings.

Ingredients

  • 2 Puff Pastry
  • 1 Sweet Potato, Peeled
  • 250 g Chicken Mince
  • 1 tsp Italian Herbs
  • 1/4 tsp Salt
  • 1/4 tsp Salt
  • 1 Egg
  • 1 tbsp Sesame Seeds

Nutrition Information

Qty per
31g serve
Qty per
100g
Energy 2500kcalcal 8031.9923178456kcalcal
Protein 444.44444444444gg 1427.9097453948gg
Fat (total) 97.222222222222gg 312.35525680511gg
 - saturated 41.666666666667gg 133.86653863076gg
Carbohydrate 0gg 0gg
 - sugars 0gg 0gg
Dietary Fibre 0gg 0gg
Sodium 10592.964444444mgmg 34033.043616396mgmg

Nutritional information does not include the following ingredients: Puff Pastry, Sweet potato, peeled, Italian Herbs, Salt, Egg, Sesame seeds

Please Note - Nutritional information is provided as a guide only and may not be accurate.

These are delicious little morsels that are easy to throw together and will be gobbled up on Christmas Day! 

They are best made fresh on the day they are to be served, however, you can make them up and freeze them before you cook them.

Chicken Mince Puff Pastry Bites can be substituted for turkey if you want them a bit healthier.

For a bit of ‘BITE’, add a bit of chilli powder or for something a bit milder, a few teaspoons of curry powder!

Chicken mince puff pastry bites are yummy and great for snacks or appetizers at a party. They’re bite-sized, so they’re perfect for lunch, too. I often make them ahead of time and freeze them, so they’re always on hand when I need a quick snack or appetizer. Plus, they’re just as delicious right out of the freezer as they are fresh.

To make them, simply combine chicken mince with some seasonings, then wrap it in puff pastry. Cut the pastry into bite-sized pieces, then bake until golden brown. Serve with your favourite dipping sauce and enjoy.

Chicken mince puff pastry bites are a childhood snack that many of us remember fondly. They’re quick and easy to make and can be refrigerated for up to a week. Simply preheat the oven to 200 degrees Celsius, then line a baking tray with parchment paper. Cut the puff pastry into small rectangles and top with chicken mince. Bake for 12-15 minutes, or until the pastry is golden brown.

We love Chicken Mince for its versatility and flavour! Not only is it affordable, but it also absorbs the flavours you cook with. So whether you’re looking for a quick and easy meal or something a little more sophisticated, Chicken Mince is the perfect ingredient.

Chicken Mince Puff Pastry Bites I Stay at Home Mum

Our Chicken Mince Puff Pastry Bites are a great example of how versatile this ingredient can be. They’re perfect for entertaining or as a quick and easy snack. Simply combine cooked Chicken Mince with your favourite spices and herbs, then wrap in puff pastry and bake. Serve hot or cold, they’re delicious either way.

So next time you’re looking for an ingredient that packs a punch, be sure to give Chicken Mince a try. You’ll be glad you did!

Chicken Mince Puff Pastry Bites I Stay at Home Mum

Method

  1. Preheat the oven to a hot 190 degrees.  Line two baking trays with baking paper and set aside.

  2. Peel the medium sized sweet potato and grate.  Squeeze out any juice.

  3. Add the chicken mince, egg, grated sweet potato, herbs and salt to the bowl and mix well.

  4. Ensure the two puff pastry sheets are defrosted.

  5. Divide the mixture into two and using your hands, place the mince on the edge of the puff pastry from one side to the other.

  6. Loosely roll up the puff pastry with the mince mixture in the middle.

  7. Baste with a little milk on top and sprinkle with the sesame seeds.

  8. Cut the pastry rolls into 2cm rounds, and place each round mince side up on the baking tray.

  9. Bake for 35 minutes or until the mince is cooked and the puff pastry is golden.

  10. Serve hot or cold.

  11. Follow the above instructions until the baking.

  12. Place the raw rounds on the baking tray and freeze until solid.

  13. Then scoop them up and place in a zip lock bag until required.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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