William Drabble's chicken and apple hedgehog rolls recipe

  • Serves 4
  • 20mins to prepare, proving time for bread dough and 30mins to cook
  • 510 calories / serving
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William Drabble’s Chicken and apple hedgehog rolls are lots of fun to make with kids needing to be creative.

  1. Follow the instructions on the wholemeal bread mix to make 8-12 bread rolls, allowing the dough to prove per the mix instructions.
  2. Meanwhile, prepare the filling. Season and grill the chicken breast in a pan or under the grill until golden brown and cooked through with no pink showing. Remove and allow to cool.
  3. Once cool, shred or slice into thin strips. Use the large side of a grater to prepare the cucumber and apple. Add a small drizzle of olive oil and season with salt and pepper.
  4. To make a hedgehog, roll the bread into the shape of a hedgehog and use two small bits of dough to create eyes. Cut spikes using a pair of scissors - Time to explore the little one’s creative side by letting them take charge of the shaping of the dough. They needn’t just make mice and hedgehogs; lions, sharks and rabbits are other alternatives.
  5. To create a mouse, mould the dough into a mouse shape and use a little piece of the dough to create the eyes. Cut two ears using a pair of scissors.
  6. Preheat the oven to gas 6, 200°C, fan 180°C and cook the rolls for 10–15 minutes or until golden brown - a hollow sound should be produced when you tap the base.
  7. Slice the rolls in half and fill with the chicken and apple salad. The rolls will keep in an airtight container for up 3 days, but are best served fresh.

See more Kid's lunchbox recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g wholemeal bread mix
  • 4 chicken breasts
  • 1 cucumber
  • 2 red apples
  • 40ml olive oil
  • 1 pinch salt
  • 1 pinch pepper
  • Energy 2155kj 510kcal 26%
  • Fat 19g 15%
  • Saturates 2g 9%
  • Sugars 12g 13%
  • Salt 2g 34%

of the reference intake
Carbohydrate 61g Protein 47g Fibre 11.2g

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