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Chicken and corn pinwheel pastries

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  • No added sugar
  • Healthier living
  • Diabetes friendly
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Egg free

Need a tasty lunch box idea? Try our chicken and corn pinwheel pastries for a satisfying bite.

  • Serves24
  • Cook time25 minutes
  • Prep time10 minutes, + cooling time
Chicken and corn pinwheels in a lunchbox next to capsicum and kiwi fruit

Ingredients

  • 500g Coles RSPCA Approved Australian Chicken Breast Mince
  • 125g can corn kernels, drained
  • 1 small carrot, peeled, coarsely grated
  • 1/4 cup (30g) shredded tasty cheddar
  • 1/4 cup (20g) finely grated parmesan
  • 1 spring onion, thinly sliced
  • 3 sheets frozen puff pastry, just thawed

Nutritional information

Per serve: Energy: 419kJ/100 Cals (5%), Protein: 7g (14%), Fat: 4g (6%), Sat fat: 2g (8%), Carb: 8g (3%), Sugar: 1g (1%), Fibre: 1g (3%), Sodium: 129mg (6%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine the chicken, corn, carrot, cheddar, parmesan and spring onion in a large bowl.

  2. Step 2

    Place 1 sheet of pastry on a clean work surface. Spread with one-third of the chicken mixture and roll up to enclose. Cut crossways into 8 slices. Place on 1 prepared tray. Repeat with remaining pastry and chicken mixture.

  3. Step 3

    Bake for 25 mins or until the chicken is cooked through and pastry is golden and puffed. Cool on the trays. (You can make pinwheels up to 3 days ahead. Store in an airtight container in the fridge.)

    Serve with... edamame, tzatziki dip and sliced capsicum, rockmelon and kiwifruit.

Recipe tip

COOK. STORE. SAVE.
Pop in more veg: For some extra veggies, reduce the cheddar to 2 tbs and add some grated zucchini or finely chopped cherry tomatoes.

Chicken and corn pinwheel pastries

Chicken and corn pinwheel pastries
  • Serves24
  • Cook time25 minutes
  • Prep time10 minutes, + cooling time
Ingredients
  • 500g Coles RSPCA Approved Australian Chicken Breast Mince
  • 125g can corn kernels, drained
  • 1 small carrot, peeled, coarsely grated
  • 1/4 cup (30g) shredded tasty cheddar
  • 1/4 cup (20g) finely grated parmesan
  • 1 spring onion, thinly sliced
  • 3 sheets frozen puff pastry, just thawed
    Description

    Need a tasty lunch box idea? Try our chicken and corn pinwheel pastries for a satisfying bite.

    Method

    1. Step 1

      Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine the chicken, corn, carrot, cheddar, parmesan and spring onion in a large bowl.

    2. Step 2

      Place 1 sheet of pastry on a clean work surface. Spread with one-third of the chicken mixture and roll up to enclose. Cut crossways into 8 slices. Place on 1 prepared tray. Repeat with remaining pastry and chicken mixture.

    3. Step 3

      Bake for 25 mins or until the chicken is cooked through and pastry is golden and puffed. Cool on the trays. (You can make pinwheels up to 3 days ahead. Store in an airtight container in the fridge.)

      Serve with... edamame, tzatziki dip and sliced capsicum, rockmelon and kiwifruit.