These are spiced ground chicken scrolls baked in puff pastry — a solid snack or appetizer that comes together in about 50 minutes with ingredients most kitchens already have. The filling is soy, oyster sauce, ginger, and chili flakes cooked into ground chicken, then rolled up and sliced before baking. They’re genuinely good, and the whole thing costs very little to make.
The short version of why this works
Two things matter here. First, cool the filling before it goes onto the pastry. Warm filling steams the pastry from the inside and you get a soggy bottom layer instead of flaky layers. Spread it on a plate for 10 minutes while you prep the pastry — that’s enough. Second, roll the log tight. A loose roll means the scrolls fall apart when you slice them. Use the parchment or your hands to press the roll firm as you go, then chill it for 5 minutes in the freezer before slicing. A cold, tight log cuts cleanly without squashing.
Mistakes to avoid
- Skipping the border: Spreading filling all the way to the edge means it squeezes out when you roll and the scrolls won’t seal. Leave at least an inch on the far long edge.
- Slicing with a sawing motion: A back-and-forth saw compresses the scroll and ruins the layers. Use a sharp knife and press straight down in one clean cut.
- Undercooking the chicken filling: Ground chicken must reach 165°F (74°C) — never serve it pink. Cook it fully in the pan before rolling; the oven time is for the pastry, not to finish the meat.
- Crowding the tray: Scrolls need space around them or the sides steam instead of crisp. Leave at least an inch between each one.
- Pulling them off the tray too soon: The base needs a minute to firm up after baking. Let them sit on the tray for 3–4 minutes before moving or the bottoms tear.
Smart swaps
- Oyster sauce: If you don’t have it, use an extra teaspoon of soy sauce plus a small pinch of sugar and a few drops of Worcestershire. Not identical, but it works.
- Ground chicken: Ground turkey is a straight swap at the same weight — cook it to 165°F (74°C) the same way. Ground pork also works well here; cook it to 160°F (71°C).
- Chili flakes: Any dried chili product does the job — cayenne (use half the amount), gochugaru, or even a few dashes of hot sauce stirred into the filling. Skip the garnish of fresh chili on top — not worth the extra prep for scrolls that are eaten in two bites.
- Puff pastry: One sheet of store-bought shortcrust pastry works if that’s what’s in the freezer. The result is denser but still good. Thaw it fully before rolling or it cracks.
Make-ahead notes
The cooked filling keeps in the fridge for up to 2 days — make it the night before and the actual assembly takes under 10 minutes. Assembled uncooked scrolls can be refrigerated on the tray (covered) for up to 24 hours before baking; bake straight from the fridge, no adjustment needed. Baked scrolls keep in an airtight container in the fridge for 3 days. Reheat in a 180°C (350°F) oven for 8–10 minutes to bring the pastry back to crisp — the microwave works in a pinch but the pastry goes soft. For freezing, freeze the uncooked sliced scrolls on a tray until solid, then bag them; bake from frozen at 200°C (390°F) for 25–28 minutes.
Minced Chicken and Chilli Scrolls
Ingredients
- 1 sheet puff pastry - store-bought or homemade, thawed if frozen
Instructions
- Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 3-4 minutes.
- Add the minced garlic and ginger, continuing to sauté until the mixture is golden and aromatic.
- Stir in the minced chicken, breaking it apart with a spatula. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add soy sauce, oyster sauce, and chili flakes, mixing well. Let simmer for another 2 minutes, then set aside to cool slightly.
- Roll out the puff pastry on a lightly floured surface and spread the chicken mixture evenly over it, leaving a 1-inch border on all sides.
- Roll the pastry into a tight log, sealing the edges with a bit of the beaten egg. Slice into 1-inch thick rounds.
- Place the scrolls on the prepared baking tray, brush with the remaining egg wash, and bake in the oven for 15-20 minutes, or until golden brown.
- Remove from oven, let cool slightly, and serve warm.
Notes
Nutrition
FAQ
Can I use frozen puff pastry straight from the freezer?
No — it needs to thaw fully before you use it. A frozen or partially frozen sheet will crack when you try to roll it and won’t seal properly around the filling. Thaw it in the fridge overnight or on the counter for about 30–40 minutes until it’s pliable but still cold.
How do I know the chicken filling is actually cooked through?
The safest check is a meat thermometer — ground chicken needs to hit 165°F (74°C) with no pink remaining. In the pan at medium heat, 5–7 minutes of stirring and breaking up the mince is usually enough, but thickness of your pan and the heat of your stove vary, so the thermometer removes the guesswork.
Can I make these without oyster sauce if I don’t have any?
Yes — mix one teaspoon of soy sauce with a small pinch of sugar and a few drops of Worcestershire sauce as a substitute. The flavor won’t be quite as rich, but the scrolls will still taste good and you won’t need to make a special trip to the store.
Try these next
- Chicken Macadamia Sausage Rolls
- Spiced Lamb Curry Scrolls
- Gourmet Lamb Sausage Rolls
- Savory Australian Pork Rolls
