Mexican Pumpkin Patch Halloween Rolls with Chicken & Wasabi Mayonnaise

Did you know that pumpkins originate from North America and the oldest recorded seeds date back to between 7000 and 5500 BC which were found in Mexico? Well with that in mind I decided to make some pumpkin shaped Halloween rolls with a touch of Mexican spice to enjoy at Halloween.

We love Halloween in in our household and judging by the enormous sack of Halloweenalia (is that a word) I have accumulated after every Halloween sale I think I might just enjoy it more than the kids. My son is too old (and cool) to come trick or treating any more but my daughter loves getting all glammed up in spooky make-up and black nail varnish.

I think I’m making up for lost time as Halloween was only every celebrated by Americans when I was a child and I only remember trick or treaters coming on the scene when I was a teenager.

So on All Hallows Eve the last thing I want to be doing is spending my time cooking when there is so much fun to be had either getting my daughter ready, opening the door to trick or treaters or going off round the neighbourhood ourselves trick or treating (accompanied by our black cat and no I’m not an actual witch)!

Hence I came up with these Mexican Pumpkin Patch Halloween Rolls with Chicken & Wasabi Mayonnaise. You can make the rolls ahead of time and just put together with your chicken, salad and wasabi mayonnaise at the last minute.

The rolls use the quick no-knead method so only have one proving and you can get your kids to help make them or they could make them all by themselves depending on their age!

My daughter was busy doing homework when I made these rolls but you should have seen the look of delight on her face when she saw them and the compliments were flowing thick and fast! Job done!

The Mexican spice flavour is mild as I wanted the rolls to be child friendly but if you wanted to make them pack more of a punch you could always double the amount of Mexican flavouring! The Mayonnaise with a hint of Wasabi was not too hot for my daughter’s taste and the family really enjoyed this quick and easy Halloween meal.

Daughter’s 1st Halloween aged 2 and last year aged 10! Plus Coco catching a few zz’s before trick or treating! Cat faced pumpkins – off course!

For more Halloween inspiration check out:

• Spooky Yogurt Scrolls
• Kransakage Mummies,
• Roasted Pumpkin Hummus
• Pumpkin Bread

Indent, cut, egg yolk wash and sprinkle with sesame seeds for a pumpkin effect!

I’m entering my Mexican Pumpkin Patch Halloween Rolls with Chicken & Wasabi Mayonnaise into the following blog events:

Credit Crunch Munch which is run by myself and Helen and hosted this month by Hannah

Disclaimer: I was sent a hamper of goodies from @UnileverKitchen (containing amongst other things Hellmans, Colemans and Knorr branded products) and asked to come up with a dish for Halloween. The best dish will win a prize. Check out other entries on Twitter via #UnileverHalloween.

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Mexican Pumpkin Patch Rolls with Chicken & Wasabi Mayonnaise

A chicken burger with a Halloween twist - Mexican Pumpkin Patch Rolls with Chicken and Wasabi Mayonnaise will put a smile of everyone's faces this Halloween!

Course Main

Cuisine American

Keyword fun, Halloween, rolls

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 8

Author Camilla Hawkins

Ingredients

• For rolls:
• 250 g Strong wholemeal flour
• 250 g Strong white flour
• 1 tsp Salt
• 1 tsp Light brown sugar
• 1 7g Sachet fast action yeast
• 1 tbsp Olive oil
• 300 ml Warm water
• 1 - 2 x 23g Knorr Mexican Flavour Pot/s or improvise
• 1 egg yolk whisked for egg wash
• Sesame seeds for decoration
• For filling:
• Just cooked breaded battered or natural chicken breasts (I used frozen) or veggie equivalent
• Lettuce leaves
• Tomato slices
• Hellmans Mayonnaise with a hint of Wasabi
• For top:
• 8 Cocktail gherkins

Instructions

• Put the flours, salt, sugar and yeast in a bowl and mix thoroughly (I use a fork).
• Put the Mexican Flavour Pot/s into a measuring jug, add a little warm water to dissolve and then make up to 300mls with more warm water and add the oil.
• Pour into the dry ingredients and with a wooden spoon mix to form a dough (you’ll want to get your hands it towards the end).
• Knead the dough in the bowl into a ball shape.
• Transfer to worktop (I found I didn’t need any flour but you might) and divide into 8 equal portions (I like to weigh mine).
• Shape each section into a ball shape by kneading.
• Lay the balls of dough onto a floured baking tray and cover in oiled cling film.
• Put in a warm place to rise for 30 – 40 minutes or until doubled in size.
• Pre-heat oven to 200⁰C.
• Once dough has risen push your finger into each ball to make an indent.
• Then using a small knife (a plastic one is good if children are helping to make these) make 6 to 8 cuts around each indentation.
• Brush on the egg yolk wash and sprinkle on sesame seeds.
• Place in oven on middle shelf and bake for 25 – 30 minutes, turning the rolls over after 20 minutes to avoid burning (I also swivel the tray round for even baking).
• Place rolls on a rack to cool.
• Once cool, split the rolls and fill with lettuce, tomato slices, a squeeze of wasabi mayonnaise and hot chicken.
• Finish off the look by placing a cocktail gherkin in the top of each roll (you may need to puncture the hole with a chopstick or similar). Et voila!