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Chicken and Sun-dried Tomato Rolls

Chicken and Sun dried Tomato Rolls #FridgeShelfies

Chicken and Sun-dried Tomato Rolls - a delicious way to use your cream cheese that will please adults and kids alike.

Course Appetiser, Snack
Cuisine Australian, International
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 500 gms – 1.1 lb. chicken mince
  • 125 gms – 4.5 oz. PHILADELPHIA Block Cream Cheese softened
  • 1 small apple grated
  • 1 small red onion grated
  • ½ cup semi sun-dried tomatoes chopped
  • 2 tbsp parsley chopped
  • 2 tbsp chives snipped
  • 3 sheets ready rolled puff pastry or fillo, thawed
  • 1 egg beaten
  • Sesame seeds for sprinkling
  • Rosemary for sprinkling
  • Ketchup or Tomato chutney for serving


  1. Put the chicken mince, cream cheese, apple, onion, sun-dried tomatoes and herbs in a bowl. Mix well with your hands as if you were making meatballs.
  2. Divide the mixture into 6 equal parts.
  3. Cut each puff pastry sheet in half. If using fillo pastry, remember to brush each sheet with butter and make at least 5 to 6 layers of pastry.
  4. Spoon one quantity of mince mixture along one long edge of each sheet of pastry.
  5. Brush the opposite edge with egg wash and roll the pastry over to enclose the filling. Lightly press the edges together to seal the roll.
  6. Cut each roll in 4 to make 24 smaller rolls and place them onto baking trays. Make two diagonal slits on the top of each roll (optional).
  7. Brush with egg wash and sprinkle the top with sesame seeds and/or rosemary.
  8. Bake in a pre-heated oven at 200°C – 390°F for 20 minutes or until the mince is cooked and the pastry is crisp and golden.
  9. Serve hot or warm with ketchup or tomato chutney.