Prepare the Chicken and Cranberries

• Preheat the oven to 180°C.
• Cut the boneless chicken thighs into bite-sized pieces. Season with paprika, rosemary, cumin, salt, and pepper. Drizzle with olive oil.
• Heat a pan over medium-high heat, add a little oil, and fry the chicken for 6–7 minutes until cooked through.
• Add the dried cranberries to the pan and cook for another minute to soften and infuse flavor.
• Transfer the chicken and cranberries to a bowl and cool over an ice bath.
• Tip: Hot ingredients can ruin puff pastry, so cooling is essential.

Make the Honey Mustard Sauce

• In a small saucepan, combine peach chutney, brown sugar, mustard, lemon juice, and water.
• Stir over medium heat until the sugar dissolves and the sauce thickens slightly.
• Cool the sauce over an ice bath before using.

Assemble the Bacon and Cheese Pie Rolls

Bacon Version:

• Roll out one sheet of puff pastry on a lightly floured surface. Avoid rolling too thin.
• Cut the pastry into rectangular pieces (about 7 per sheet).
• Spread honey mustard sauce and cream cheese on each rectangle.
• Place a line of bacon strips in the center, allowing some strips to overlap the edge (this will create the “rose” effect). Sprinkle grated mozzarella on top.
• Roll each rectangle tightly from one side to the other, leaving the overlapping bacon as the top layer. Place in a lightly greased or floured muffin tray, rose-side up.

Chicken and Cranberry Version:

• Roll out the second puff pastry sheet and cut it into rectangles.
• Spread cream cheese on each piece. Add a thin line of the chicken and cranberry mixture.
• Sprinkle with grated mozzarella and roll tightly. Place in the muffin tray.

Bake the Pie Rolls

• Beat an egg in a bowl with a splash of milk to reduce the eggy smell. Brush the tops of the rolls with the egg wash.
• Bake in the preheated oven for 20 minutes, or until golden and flaky.