Ingredients:

  • 1 tube (8 count) Refrigerated Crescent Roll Dough
  • 1 Large Egg
  • 1 tablespoon Water
  • 1 teaspoon Smoked Paprika
  • Pinch Fine Sea Salt
  • 1 cup, shredded Cooked Chicken Breast (Rotisserie chicken works brilliantly)
  • 4 ounces, softened Cream Cheese, full fat
  • 1/2 cup grated Sharp Cheddar Cheese
  • 2 tablespoons finely minced Fresh Chives
  • 1 tablespoon Mayonnaise (full fat)
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon freshly ground Black Pepper

Instructions:

  1. Construct the Baking Cones (Critical Step): Tear 8 pieces of aluminium foil (approx. 15 x 15 cm each). Roll each piece tightly into a uniform cone shape, ensuring the tip is sharp and the opening is wide enough to fill later. Lightly spray the outside of the foil cones with non-stick spray. Set aside.
  2. Prepare the Filling: In a medium bowl, combine the shredded chicken, softened cream cheese, grated cheddar, fresh chives, mayonnaise, garlic powder, salt, and pepper. Mix thoroughly until completely smooth and homogeneous. Set the mixture aside or refrigerate briefly if the kitchen is very warm.
  3. Prepare the Colour Wash: Whisk the egg and water vigorously in a small bowl to create an egg wash. Stir in the smoked paprika and a pinch of salt until the colour is a uniform, deep orange hue.
  4. Prep the Dough: Unroll the crescent roll dough onto a piece of parchment paper. If using pre-cut triangles, gently pinch the seams together to form a rectangle, then use a sharp knife or pizza cutter to slice the dough into 8 long strips (approx. 1 cm wide).
  5. Shape the 'Carrots': Starting at the wide end of a foil cone, wrap one strip of dough around the cone, overlapping the edges slightly as you spiral down towards the pointed end. Ensure the pointed tip is completely covered. Pinch the ends to seal securely.
  6. Apply Colour and Bake: Place the wrapped cones seam-side down on the parchment-lined baking sheet. Brush the orange egg wash evenly over the dough of each 'carrot', covering all surfaces completely to achieve a vibrant orange colour.
  7. Bake: Bake in a preheated oven at 190°C / 375°F for 12–15 minutes, or until the pastry is deep golden brown and completely cooked through.
  8. Cool and Remove Cones: Immediately transfer the baked cones to a wire rack. Allow them to cool for 5–10 minutes. Gently twist and pull the aluminium foil cone out of the pastry shell, leaving a hollow, crisp 'carrot' shell.
  9. Fill the Shells: Spoon the creamy chicken filling into the hollow crescent roll shells. For a neater, professional presentation, transfer the filling to a piping bag and pipe it into the shells.
  10. Garnish and Serve: Arrange the filled 'carrots' on a platter. Tuck a small sprig of fresh parsley or several long snips of chives into the wide opening of the filling to mimic the green tops of a real carrot. Serve warm or at room temperature.