BBQ Chicken Pinwheels

Serves 12


  • 1 sheet of frozen puff pastry, thawed
  • 90g barbecue sauce
  • 100g torn roast chicken
  • 50g Cheddar, grated
  • 50g Mozzarella, grated
  • 1 egg, beaten


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Roll out the puff pastry on a lightly floured surface. Spread the sauce over in a thin, even layer, leaving a 1cm border around the edges.
  2. Arrange the chicken over the sauce, then scatter over the cheeses.
  3. Starting at one of the short ends, roll the pastry up as tightly as possible. Refrigerate for at least 10 minutes.
  4. Ask an adult to slice the roll into 12 even pieces, and then lay them flat on a baking tray.
  5. Brush each pinwheel with a little bit of the beaten egg, then bake for 12-15 minutes until they are puffed and golden.
  6. Insert a ice lolly stick into each pinwheel and serve like a lollipop.

Nutritional Information:

Per Serving: 198 kcal, 12.2g fat (3.5g saturated), 15g carbs (2.2g sugars), 7g protein, 0g fibre, 0.213g sodium