Minced Chicken Rolls Recipe

Prepare aromatics

Heat 2 tbsp olive oil in a medium skillet over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Cook chicken

Increase heat to medium-high, add the minced chicken to the skillet, breaking it up with a spatula into small pieces. Cook until no longer pink and beginning to brown in spots, about 6–8 minutes. Season with 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp ground black pepper, and 1.5 tsp salt. Taste and adjust seasoning.

Combine filling

Remove the skillet from heat and transfer the cooked chicken mixture to a large bowl to cool slightly (5 minutes). Stir in the chopped parsley, grated cheese, 1 beaten egg, and 1 cup dry breadcrumbs until evenly combined. The mixture should hold together when pressed; if it’s too wet, add up to 2 tbsp extra breadcrumbs. If too dry, add 1–2 tsp water or a drop of oil.

Preheat oven and prepare pastry

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it. Lay one filo sheet flat on a clean work surface and lightly brush it with melted butter (about 1/2 tbsp). Place a second filo sheet on top and brush again; using two sheets gives a crisp but sturdy roll.

Portion filling and roll

Cut the double-layer filo sheet widthwise into 3 equal strips (for long rolls) or 4 strips for shorter rolls, depending on desired size. Spoon about 2–3 tablespoons of the chicken filling along one long edge of each pastry strip, leaving a 1 cm (1/2 inch) gap at the ends. Fold the bottom edge of the pastry over the filling, then fold in the sides and continue rolling tightly to enclose the filling, like a cigar. Brush the seam with a little beaten egg to seal. Repeat with remaining strips and filo, adding more layers of filo as needed (brush between layers).

Egg wash and seeds

Place rolls seam-side down on the prepared baking sheet. Brush each roll with the beaten egg wash and brush or drizzle any remaining melted butter over them. Sprinkle sesame seeds on top if using.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the pastry is golden brown and crisp. If tops brown too quickly, loosely tent with aluminum foil for the remaining time. Internal filling temperature should reach 74°C (165°F).

Rest and serve

Remove from oven and let the rolls rest for 5 minutes on the baking sheet. Serve warm as hot starters with optional lemon wedges, a yogurt-garlic dip, or a sweet chili sauce.