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5 from 4 votes

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 mls 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!