Chicken and Ricotta Pinwheels
Print recipe
| Serves | 7 |
| Prep time | 30 minutes |
| Cook time | 25 minutes |
| Total time | 55 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Savoury Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Picnic |
Chicken and ricotta pastry pinwheels.
Ingredients
- 1 sheet butter puff pastry (thawed)
- 1 cup cooked chicken (diced)
- 1 swede (cooked and pureed)
- 1/2 cup smooth light ricotta
- Milk (for brushing)
Directions
| 1. | Preheat the oven to 180 C. Line a baking tray with baking paper. |
| 2. | Combine the chicken, ricotta and swede in a bowl. Spread over the pastry leaving 1cm clear on two opposite sides. |
| 3. | Brush the milk over the two clear sides. |
| 4. | Roll up the pastry starting on one of the clear sides. Push down firmly on the top edge to seal. Brush the outside of the roll with more milk. |
| 5. | Cut the roll with a sharp knife into 7 pieces and place cut side down on the baking tray. |
| 6. | Cook for approximately 25 minutes or until the pastry is cooked and golden brown. |
| 7. | Allow to cool on the tray for 5 minutes. |
| 8. | Can be served hot or cold. Can be frozen for longer storage. |
Note
Low chemical / Failsafe
