CHICKEN ROLL

Name: CHICKEN ROLL
Ingredients: 400 grams short crust pastry; 60 grams butter; 5 ml fennel powder; 2 1/2 ml crushed ginger and garlic; 1 few corriander leaves; 1 chicken fillet; 2 medium sized onions; 2 ml cumin powder; 2 ml salt; 1 few sprigs of mint

10 ingredients

13 steps

Ingredients

400 grams short crust pastry
60 grams butter
5 ml fennel powder
2 1/2 ml crushed ginger and garlic
1 few corriander leaves
1 chicken fillet
2 medium sized onions
2 ml cumin powder
2 ml salt
1 few sprigs of mint

Directions

1

Wash chicken and cut into very small pieces.
2

Heat margarine in a thick bottomed saucepan.
3

Add chopped onions and salt and saute for a few minutes.
4

Add cumin and fennel powder and stir well.
5

Add chicken pieces ginger and garlic.
6

Cook on low heat until chicken is done.
7

Add chopped corriander and mint leaves.
8

Roll out pastry into a regtangular shape 30cmx20cm and 5mm in thickness.
9

Divide into approximately 18 little rectangles.
10

Divide filling equally for each of the rectangles.
11

Brush the cut edge with water and fold over to form a roll.
12

Place on a wet baking sheet, brush with beaten egg and either prick with a fork or cut into roll with a pair of kitchen scissor.
13

Bake at 240C for 10mins...reduce temperature to 180C and bake until pastry is well risen and crisp.