2 sheets butter puff pastry thawed
500 g chicken mince
35 g taco seasoning
1/2 cup tasty cheese shredded
1/4 cup cold water
1 tbs parsley finely chopped
1 tbs milk
1 pinch paprika
STEP 1 Preheat oven to 220C.
STEP 2 Combine the mince, seasoning, cheese, water and parsley in a large bowl and mix well.
STEP 3 Cut pastry sheets in half.
STEP 4 Place a quarter of the mince mixture into a sausage shape along one edge of each pastry strip.
STEP 5 Brush the other edge of the pastry strip with the egg wash. Roll up with the seam underneath.
STEP 6 Cut each log into eight rolls, about 3 cm long, without cutting all the way through.
STEP 7 Place onto a lined baking tray and brush with egg wash. Sprinkle with paprika.
STEP 8 Bake for 15 minutes, cut the rolls all the way through and cook for a further 5 minutes until golden brown.
I used lean chicken mince.