An Asian version of the Kiwi's favorite...simple and easy to make, great for parties... :)
Serving: 6 cut portion per pastry sheet.
Ingredients:
450g Mince Chicken
2 Eggs, beaten
2 Tablespoons Fish Sauce
1/2 Onion, diced
1/2 Carrot, grated
1/4 Cup Coriander (Cilantro), finely chopped
2 Cloves of garlic, finely chopped
1 Tablespoon Corn flour
2 Sheets of frozen puff pastry
Thai sweet chili sauce for dipping
Flour for rolling
Sesame seeds for sprinkling (Optional)
1.Thaw the puff pastry and refrigerate until needed.
2. Heat the oven to 175 C (350 F).
3.Line a baking sheet with greased paper.
4.Add the ground chicken, chopped coriander, carrot, eggs (save 1/4 for brushing), fish sauce, corn flour and garlic. Mix well.
5.Lay glad wrap out on a bench, place mince mixture along and roll into a tight cylindrical shape (about the length of a pastry sheet and thickness about 3.5cm), then chill.
6.Flour bench and lay puff pastry out. Remove the mince from the fridge, unwrap and place on the pastry. Brush the pastry with beaten egg then roll the pastry over and stick sides together. Lift the whole thing up and turn it over so that the sealed edge is underneath.
7. Rest for 10 minutes (Resting will help to prevent shrinkage) and then brush the outside with egg wash and then sprinkle on sesame seeds. Put them (apart) on a baking tray lined with baking paper.
8. Bake for 30-35 minutes or until the pastry is puffed and golden brown .
9.Serve with Thai sweet chilli sauce.
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