Total Time
1hr 1min
Prep 40 mins
Cook 21 mins

This was submitted by Nancy Dixon to the Thursday magazine and won the Recipe of the Week prize for the week of September 14-20th'06. Enjoy!

Ingredients Nutrition

Directions

  1. To begin, defrost the chicken franks and pastry.
  2. Beat the egg in a bowl with a fork for 1 minute.
  3. Using a little extra virgin or sunflower cooking oil, grease a baking tray lightly.
  4. Pre-heat oven to 200C or 400°F.
  5. Now with a sharp knife, cut each pastry square into 4 smaller squares.
  6. Using your fingers, roll each square until it is very thin and sufficient to wrap around each chicken frank.
  7. Then brush each pastry square with egg and wrap around each chicken frank.
  8. Put it on the baking tray and lightly grease again with cooking oil.
  9. Likewise, repeat for every chicken frank and pastry until one or the other is over.
  10. Bake for 10 minutes at 200C or 400F on the top shelf of the oven.
  11. Remove tray from oven once the time is over.
  12. Brush frank rolls with egg once again.
  13. Lower oven temperature to 300F or 150°C.
  14. Bake for 10 minutes or until the rolls turn golden brown.
  15. Remove from tray and serve with tomato ketchup, some juice/soft drink like Pepsi or Mountain Dew, and most importantly, enjoy!
  16. 4.

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