Mini Chicken Frank Rolls

"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!"
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Ready In:
1hr 1min




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

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