Chicken, Blackcurrant and Goat Cheese Rolls


2/3 cup (150 mL) shredded cooked chicken

1/3 cup (75 mL) E.D. SMITH® Pure Blackcurrant Jam

2 tbsp (30 mL) finely chopped fresh basil

1 tbsp (15 mL) grainy mustard

1/4 tsp (1 mL) each salt and pepper

2/3 cup (150 mL) crumbled goat cheese (about 2 oz/60 g)

1 egg, beaten

2 sheets frozen pre-rolled puff pastry, thawed (10-inch/25 cm squares)

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  1. Preheat oven to 375°F (190°C). Toss together chicken, D. SMITH® Pure Blackcurrant Jam, basil, mustard, salt and pepper. Gently stir in goat cheese; set aside.
  2. Beat egg with 1 tbsp (15 mL) water for egg wash and set aside.
  3. Place 1 sheet puff pastry on lightly floured work surface; spread with half of the chicken mixture, leaving 1-inch (2.5 cm) border. Starting at one end, roll up. Repeat with remaining puff pastry and chicken mixture. Brush with egg wash.
  4. Cut each roll into 12 pieces. Place on 2 parchment paper–lined baking sheets. Bake, in batches, for 20 to 25 minutes or until pastry is golden brown.

Per 1 roll: Calories 100, Fat 5g, Saturated Fat 2.5g, Cholesterol 20mg, Sodium 90mg, Carbohydrate 10g, Fibre 1g, Sugars 3g, Protein 3g


  1. Substitute cream cheese for goat cheese if desired.