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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A terrific Asian twist to an old favourite. From a Philadelphia cream cheese packet, I think. Ingredients:
500 g ground chicken |
1 (125 g) package cream cheese, softened |
1 medium carrot, medium grated |
1 medium red onion, medium finely chopped |
2 tablespoons sweet chili sauce |
1 tablespoon green curry paste |
4 sheets frozen puff pastry, thawed |
1 egg, beaten |
2 tablespoons sesame seeds, for sprinkling |
chili sauce, extra for serving (sweet) |
Directions:
1. Combine mince, cream cheese, carrot, onion, chilli sauce, and curry paste in a medium bowl and mix well.
2. Cut each pastry sheet in half; spoon 4 tablespoons of mince mixture along one long edge of each pastry sheet, brush the opposite edge with egg and fold pastry over to enclose filling.
3. Lightly press edges together to seal, brush with egg and sprinkle with sesame seeds; trim each end and cut each roll into two.
4. Place rolls on greased baking trays.
5. Bake at 200deg°C (400degF) for 15-20 minutes or until mince is cooked and pastry is crisp and golden.
6. Serve hot with extra chilli sauce.
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