Mexican Pumpkin Patch Rolls with Chicken & Wasabi Mayonnaise
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
8
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Course
Main Course
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Cuisine
American
Mexican Pumpkin Patch Rolls with Chicken & Wasabi Mayonnaise
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A chicken burger with a Halloween twist - Mexican Pumpkin Patch Rolls with Chicken and Wasabi Mayonnaise will put a smile on everyone's faces this Halloween!
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Ingredients
- For rolls:
- 250 g strong wholemeal flour
- 250 g strong white flour
- 1 tsp salt
- 1 tsp light brown sugar
- 1 g Sachet fast action yeast
- 1 tbsp olive oil
- 300 ml warm water
- 1 - 2 x 23g Knorr Mexican Flavour Pot/s or improvise
- 1 egg yolk whisked for egg wash
- Sesame seeds for decoration
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
Garnish
- 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!
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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