Mexican Pumpkin Patch Halloween Rolls with Chicken & Wasabi Mayonnaise
Fab Food 4 All
Fab Food 4 All
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 4 reviews Mexican Pumpkin Patch Rolls with Chicken & Wasabi Mayonnaise Print Prep time 25 mins Cook time 30 mins Total time 55 mins A chicen burger with a Halloween twist - Mexican Pumkin Patch Rolls with Chicken and Wasabi Mayonnaise will put a smile of everyone's faces this Halloween! Author: Camilla Recipe type: Main Cuisine: American Serves: 8 Ingredients For rolls: 250g Strong wholemeal flour 250g Strong white flour 1 tsp Salt 1 tsp Light brown sugar 1 x 7g Sachet fast action yeast 1 tbsp Olive oil 300mls Warm water 1 - 2 x 23g Knorr Mexican Flavour Pot/s (or improvise) 1 egg yolk, whisked for egg wash Sesame seeds for decoration For filling: Just cooked breaded, battered or natural chicken breasts (I used frozen) or veggie equivalent Lettuce leaves Tomato slices Hellmans Mayonnaise with a hint of Wasabi For top: 8 Cocktail gherkins Instructions Put the flours, salt, sugar and yeast in a bowl and mix thoroughly (I use a fork). Put the Mexican Flavour Pot/s into a measuring jug, add a little warm water to dissolve and then make up to 300mls with more warm water and add the oil. Pour into the dry ingredients and with a wooden spoon mix to form a dough (you’ll want to get your hands it towards the end). Knead the dough in the bowl into a ball shape. Transfer to worktop (I found I didn’t need any flour but you might) and divide into 8 equal portions (I like to weigh mine). Shape each section into a ball shape by kneading. Lay the balls of dough onto a floured baking tray and cover in oiled cling film. Put in a warm place to rise for 30 – 40 minutes or until doubled in size. Pre-heat oven to 200⁰C. Once dough has risen push your finger into each ball to make an indent. Then using a small knife (a plastic one is good if children are helping to make these) make 6 to 8 cuts around each indentation. Brush on the egg yolk wash and sprinkle on sesame seeds. Place in oven on middle shelf and bake for 25 – 30 minutes, turning the rolls over after 20 minutes to avoid burning (I also swivel the tray round for even baking). Place rolls on a rack to cool. Once cool, split the rolls and fill with lettuce, tomato slices, a squeeze of wasabi mayonnaise and hot chicken. Finish off the look by placing a cocktail gherkin in the top of each roll (you may need to puncture the hole with a chopstick or similar). Et voila! 3.2.2802

Instructions

Comments

Log in or Register to write a comment.