Ingredients
3 sheets frozen puff pastry, thawed
500g chicken mince
1 cup finely grated tasty cheese
1 cup baby spinach leaves, finely chopped
2 green onions, finely chopped
¼ cup dried breadcrumbs
1 clove garlic, crushed
1 egg, beaten
¼ cup poppy seeds
tomato sauce, to serve
Method
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Preheat oven to very hot, 220° C. Line an oven tray with baking paper.
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Cut pastry sheets in half. Reserve one half.
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In a large bowl, mix mince, cheese, spinach, onions, breadcrumbs and garlic. Season.
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Divide mince mixture into ve portions. Form each into a sausage shape along the long edge of pastry halves. Roll up, brushing edge with egg to seal. Cut each roll into four. Arrange on tray, seam side down.
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Roll small pieces of reserved pastry into balls. Using a little of the egg, attach one to each side of the rolls to form bolts. Brush one end of each roll with egg to create a jagged edge. Coat with poppy seeds for hair.
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Bake 20-25 minutes until puffed and golden. Draw on eyes and mouths using tomato sauce as shown. Serve with extra sauce for dipping.