Vegetarian Chicken and Corn Roll
Elevate your snack game with these irresistible Vegetarian Chicken and Corn Rolls—perfect for a hearty appetizer, party treat, or satisfying lunch! Featuring a savory mix of plant-based chicken, sweet corn, and creamy cheese, this recipe combines wholesome ingredients with indulgent puff pastry for a crispy, golden finish. Flavored with aromatic garlic and fresh spring onions, and brought to life with just a touch of black pepper and sesame seed garnish, each bite is a delightful medley of textures and tastes. Quick to prepare and oven-baked to perfection in under 45 minutes, these vegetarian rolls are a crowd-pleaser you’ll want to add to your rotation. Whether you’re catering to vegetarian guests or looking for a new spin on classic finger foods, these flaky, flavor-packed rolls are sure to impress!
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Recipe Information
Ingredients
- 200 grams vegetarian chicken substitute
- 100 grams frozen corn kernels
- 150 grams cream cheese
- 2 stalks spring onions
- 2 cloves garlic
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 sheets puff pastry sheets
- 1 large egg
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
Instructions
Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
In a medium skillet, heat olive oil over medium heat. Add the garlic cloves, finely chopped, and cook until fragrant.
Add the vegetarian chicken substitute to the skillet and cook for 3-4 minutes or until heated through.
Add frozen corn kernels to the skillet and cook for another 2 minutes, stirring occasionally. Remove from heat and let cool slightly.
In a large mixing bowl, combine the chicken and corn mixture with cream cheese, thinly sliced spring onions, black pepper, and salt. Mix well until evenly combined.
Lay out the puff pastry sheets on a lightly floured surface. Divide the filling mixture evenly between the two sheets, spreading it lengthwise along one edge of each pastry sheet.
Carefully roll each pastry sheet tightly around the filling, sealing the edges with a bit of water.
Place the rolls seam side down on the prepared baking tray. Beat the egg in a small bowl and brush it over the top of each roll.
Sprinkle sesame seeds evenly over the top of the rolls.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.
Remove from oven and allow to cool slightly before slicing each roll into portions. Serve warm.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 16.4 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 331 mg | 25% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
