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Excella Pastry Rainbow Wheels


Excella Pastry Rainbow Wheels
Recipe: Anam Nkontso
Serves: 4 – 6 
Preparation: 25 minutes
Cooking: 25 minutes 
Cheese Sauce
125 g butter
¼ cup diced onion
½ cup flour
2 Tbsp chicken stock powder
400 ml milk
125 g Cheddar cheese, grated
½ tsp white pepper
Pastry Wheels
1 Tbsp Excella oil
200 g bacon bits
1 chicken fillet
salt and white pepper to taste
400 g puff pastry
1 yellow pepper, diced
1 green pepper, diced
1 red pepper, diced
300 g Cheddar cheese, grated 
Excella Mayo Dressing
1 cup Excella Mayonnaise
2 Tbsp of the cheese sauce
¼ cup milk 
1 tsp mixed herbs
2 tsp of honey 
¼ cup finely chopped peppers
season with salt and pepper
Cheese Sauce
Heat the butter in a saucepan over medium heat until melted. Add the onion and cook until soft. Stir in the flour and cook for 1 minute, stirring. Add the chicken stock and stir to mix. Gradually add the milk, stirring continuously, cook for about 5 minutes until thick. Remove from the heat and stir in the cheese and pepper. Let in cool down. Keep two tablespoons aside for the Excella mayo dressing.
Pastry Wheels
Preheat the oven to 180 °C. Grease a roasting pan or large cake tin.
Heat a pan over medium heat, add the oil, then add the bacon and fry until cooked. Spoon out and set aside. 
Season the chicken breast with salt and pepper and fry in the same pan until cooked - add a little water to the pan to ensure that it cooks evenly. Cut the cooked chicken in pieces.
Roll the puff pastry out on a flat surface dusted with flour.
Spread the cheese sauce over the pastry.
Sprinkle the diced peppers over, then the cooked chicken and fried bacon, and lastly the grated cheese.
Cut the pastry with topping into 4-cm wide strips.
Roll each strip up to form a wheel and place the wheels on the prepared roasting pan or cake tin. Bake for 15 to 20 minutes or until golden brown and cooked. Meanwhile make the dressing by mixing all the ingredients together. Drizzle the Excella Mayo Dressing over the pastry wheels and serve.

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