Golden, flaky rolls filled with juicy chicken, tender potato, onion, tomato, and flavorful spices. These homemade stuffed rolls are crispy on the outside, savory on the inside, and perfect for a quick meal or snack.
Ingredients
For the Dough
- 550 g all-purpose flour
- 170 g unsalted butter, softened
- 1 egg
- 1 tsp salt
- 1 tsp baking powder
- About ⅓ cup cold water
For the Filling
- 1 chicken breast, finely diced
- 1 small onion, finely chopped
- 1 small potato, finely diced
- 1 small tomato, chopped
- A handful of green onions, chopped
- Salt, to taste
- Black pepper, paprika, garlic powder, or other spices, to taste
For Brushing
- 1 beaten egg
Instructions
1. Prepare the Dough
- Combine the flour, salt, and baking powder in a large bowl.
- Add the softened butter and rub it into the flour with your fingers until the mixture resembles coarse crumbs.
- Add the egg and mix.
- Gradually add cold water until a soft, smooth dough forms.
- Cover and let the dough rest for 10 minutes.
2. Prepare the Filling
- Finely dice the chicken, onion, potato, and tomato.
- Add the chopped green onions.
- Season with salt, black pepper, paprika, garlic powder, or your preferred spices.
- Mix everything thoroughly.
3. Shape the Rolls
- Divide the dough into 10–12 equal portions and shape them into balls.
- Roll each ball into a thin circle on a lightly floured surface.
- Place some filling in the center.
- Fold the dough around the filling and pinch the edges tightly to seal.
- Place each roll seam-side down on a parchment-lined baking tray.
4. Bake
- Preheat the oven to 400°F (200°C).
- Brush the tops of the rolls with beaten egg.
- Bake for 25–30 minutes, or until puffed and golden brown.
- Check that the bottoms are crisp and the chicken is fully cooked.
5. Serve
Serve warm with yogurt dip, garlic sauce, or your favorite dipping sauce.
Tips for Flaky Rolls
- Don’t overwork the dough: Mix gently to keep the rolls tender.
- Keep the butter cool: Chilled butter helps create a flaky texture.
- Dice the filling finely: Small pieces cook more evenly.
- Don’t overfill: Too much filling can make the rolls difficult to seal.
- Seal the edges well: This prevents the filling from leaking during baking.
- Let the dough rest: A short rest makes the dough easier to roll.
Storage & Freezing
Refrigerate
Store leftover baked rolls in an airtight container in the refrigerator for up to 3 days.
Freeze Before Baking
Place shaped, unbaked rolls on a tray and freeze until firm. Transfer them to a freezer-safe bag or container. Bake directly from frozen at 400°F (200°C), adding about 5 minutes to the baking time.
Freeze After Baking
Cool the baked rolls completely, wrap them tightly, and freeze. Reheat at 350°F (175°C) for 10–12 minutes until hot and crisp.
Variations
Vegetarian
Replace the chicken with sautéed mushrooms, grated zucchini, or chopped spinach and cheese.
Add Cheese
Mix shredded mozzarella or cheddar into the filling for a cheesy center.
Use Puff Pastry
For a faster version, use store-bought puff pastry. Fill, seal, brush with egg, and bake according to the pastry package instructions.
Frequently Asked Questions
Can I use store-bought puff pastry?
Yes. Puff pastry is a convenient shortcut and gives the rolls a light, flaky texture.
How should I reheat the rolls?
Reheat them in a 350°F (175°C) oven for about 10 minutes or in an air fryer for 5–7 minutes. Avoid the microwave if you want to keep them crispy.
Can I add cheese?
Yes. Mozzarella, cheddar, or another melting cheese works well in the filling.
How do I know when they’re done?
The rolls should be golden brown and crisp on the outside. The chicken filling should reach an internal temperature of 165°F (74°C).
Serving Suggestion
Serve these flaky chicken rolls fresh from the oven with a creamy dip, fresh salad, or your favorite sauce.