- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 pound ground chicken
- 1/4 cup water
- 1 small onion, shredded
- 2 eggs
- 1/2 cup dry bread crumbs
- salt to taste
- ground black pepper to taste
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon soy sauce
- 1/2 packet dry onion soup mix
- 1 (8 ounce) can mushrooms, drained
- 1 cup water
- 2 tablespoons white wine
- Mix together ground chicken, 1/4 cup water, grated onion, eggs, and salt and pepper. Mix in enough bread crumbs to make a soft, moldable mixture.
- Heat oil in a large skillet, and brown chicken mixture over medium heat.
- Roll out the puff pastry. Place mixture along the long edge of the pastry. Roll up, and tuck ends under. Place on an ungreased cookie sheet.
- Bake 425 degrees F (220 degrees C) for 12 to 15 minutes, or until golden.
- Meanwhile, prepare the mushroom sauce. Melt butter or margarine in a small pot. Stir in flour. Add soy sauce, onion soup mix, 1 cup water, and white wine; stir until thick. Stir in mushrooms. Pour over meat roll when serving.
09/26/2019
recipepes.com
puff pastry roll, recipe
PT15M
PT1H
5
455 calories
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