Chicken and Potato Rolls

These Chicken and Potato Rolls begin with tender chicken breast seasoned with salt, pepper, and smoked paprika, sautéed alongside aromatic onions, garlic, and shredded carrots. Meanwhile, russet potatoes are boiled until just tender, then mashed with butter and cream for a silky base. The chicken mixture and potato mash unite in a harmonious filling that’s both savory and creamy. Wrapped in thin, golden pastry sheets, each roll bakes to a crisp, flaky exterior, yielding a warm, melt-in-your-mouth interior studded with chicken, carrots, and herbs. Brushing the rolls with egg wash ensures a glossy, appetizing finish. Whether served as an appetizer, lunch on the go, or part of a cozy dinner, these rolls offer convenience without sacrificing flavor. Their make-ahead versatility and freezer-friendly nature make them a busy cook’s dream. Readers will appreciate how humble pantry staples become an impressive dish that delights family and guests alike.

Preparation, cook, and total times

Preparation Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

YIELD & cuisine

Yield: 12 rolls
Cuisine: Fusion of Eastern European pirozhki and British hand pies

A full list of ingredients

• 2 chicken fillets (about 400 g), cut into 1 cm cubes
• 3–4 medium russet potatoes (about 600 g), peeled and diced
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, grated
• 2 tablespoons butter, divided
• 3 tablespoons heavy cream
• Salt and freshly ground black pepper, to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin (optional)
• 1 tablespoon chopped fresh parsley (plus extra for garnish)
• 1 sheet (about 250 g) puff pastry, thawed
• 1 egg, beaten (for egg wash)
• 2 tablespoons vegetable oil or olive oil

Step-by-step cooking directions

1. Boil the Potatoes: Place diced potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer until just tender, about 12–15 minutes. Drain well.

2. Mash Potatoes: Return potatoes to the pot over low heat to evaporate excess moisture. Add 1 Tbsp butter and heavy cream; mash until smooth. Season with salt and pepper. Cover and set aside.

3. Cook Chicken Filling: Heat oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high; add chicken cubes, paprika, cumin, salt, and pepper. Cook 5–7 minutes until chicken is opaque. Stir in grated carrot and cook 2 minutes. Remove from heat and stir in parsley. Let cool slightly.

4. Assemble Rolls: Preheat oven to 200 °C (400 °F). On a floured surface, roll out puff pastry to a 30×40 cm rectangle. Cut into 12 equal rectangles. Place a tablespoon of mashed potatoes on each, top with 2 Tbsp of chicken mixture. Fold pastry over filling to form a pocket and seal edges by crimping with a fork.

5. Egg Wash & Bake: Place rolls seam-side down on a parchment-lined baking sheet. Brush the tops with beaten egg. Bake 20–25 minutes until golden and puffed. Garnish with chopped parsley before serving.

Nutritional information

Per roll (approximate): Calories 320 kcal • Protein 12 g • Carbohydrates 28 g • Fat 16 g • Fiber 2 g • Sodium 350 mg

The origins and popularity of the recipe

Filled pastries appear across cultures: Eastern European pirozhki, Latin American empanadas, and British meat pies. Chicken and potato is a classic combination dating back to peasant kitchens, where stretching meat with starch created hearty meals. Puff pastry elevates this humble filling into a flaky, elegant dish. In recent years, the convenience and freezer-friendly nature of hand pies have led to widespread popularity, appearing on brunch menus and home-cook repertoires worldwide.

Reasons why you’ll love the recipe

• Versatile: Perfect appetizer, snack, lunch, or dinner.
• Freezer-Friendly: Bake or freeze unbaked for later.
• Crowd-Pleaser: Familiar flavors that satisfy all ages.
• Make-Ahead: Prepare filling and assemble rolls in advance.
• Impressive yet Easy: Looks gourmet with minimal effort.

Health benefits

Chicken provides lean protein and B vitamins. Potatoes supply complex carbohydrates, potassium, and vitamin C. Carrots add fiber and beta-carotene. Using puff pastry in moderation balances indulgence with nutrition. Incorporating fresh herbs boosts antioxidant content.

Serving suggestions

Serve with a side of tangy yogurt dip or sour cream mixed with chives. A crisp green salad with lemon vinaigrette cuts through richness. For brunch, pair with poached eggs and fresh fruit. As an appetizer, offer alongside a tomato-basil salsa.

Common Mistakes to Avoid

• Underfilling can leave gaps; overfilling causes leaking—measure filling carefully.
• Skipping egg wash reduces browning and gloss—always brush.
• Baking at too high temperature can burn pastry before filling heats—maintain oven at 200 °C.
• Not draining potatoes well leads to soggy filling—ensure thorough draining.

Pairing Recommendations

Wine: Pinot Grigio or light Chardonnay
Beer: Pilsner or pale ale
Non-alcoholic: Sparkling apple cider or iced herbal tea

Cooking tips

• Use uniform potato cubes for even cooking.
• Let chicken filling cool slightly to prevent melting pastry layers.
• Chill assembled rolls 10 minutes before baking for sharper edges.
• Warm pastry sheet to room temperature for easier handling.

Variations to try

• Swap chicken for ground beef or lamb.
• Add spinach or kale to filling for extra greens.
• Stir in grated cheddar for indulgent cheese pockets.
• Incorporate curry powder for exotic twist.
• Use sweet potatoes for unique sweetness.

Similar Recipes to Try

• Classic Beef Empanadas
• Spinach and Feta Puff Pastry Pinwheels
• Cheddar and Bacon Hand Pies
• Vegetable Samosas
• Curry Chicken Puff Pastry Bites

Ingredient Spotlight

Puff Pastry: A laminated dough of flour, water, and butter, puff pastry creates delicate, crispy layers that elevate any filling, delivering a luxurious texture with minimal labor.

Conclusion

Chicken and Potato Rolls combine comforting flavors with elegant presentation. Their make-ahead versatility and freezer-friendly nature make them a must-try for home cooks seeking convenience without sacrificing taste. Whether served at family dinners, potlucks, or solo snacks, these hand-held pies will quickly become a cherished recipe in your culinary repertoire.

10 Comprehensive FAQ Section

1. Can I use pre-cooked chicken?
   Yes—shred rotisserie chicken and mix with sautéed vegetables; adjust seasoning.

2. How far ahead can I assemble rolls?
   Assemble and refrigerate up to 8 hours; bake directly from chilled.

3. Can I freeze the unbaked rolls?
   Yes—freeze on baking sheet until solid, transfer to bag; bake from frozen, adding 5 minutes.

4. What pastry works best?
   Puff pastry yields the flakiest crust; shortcrust pastry gives a sturdier base.

5. How do I prevent soggy bottoms?
   Place rolls on a hot baking sheet and ensure filling isn’t too wet.

6. Can I bake at lower temperature?
   200 °C is ideal; lower temp yields flatter pastry.

7. How to reheat leftovers?
   Reheat in 180 °C oven for 8–10 minutes for crispness.

8. Can I make mini versions?
   Yes—cut pastry into smaller rectangles and reduce bake time by 5 minutes.

9. What dipping sauces pair well?
   Mustard-honey, garlic aioli, or sweet chili sauce complement these rolls.

10. Is this recipe gluten-free?
    Use gluten-free puff pastry and flour substitutes for thickening.