Wednesday, 25 May 2016

CHICKEN AND PEPPERDEW PALMIERS


500g puff pastry
1 egg, lightly beaten
sesame seed, for rolling
Filling
15ml canola oil
15ml crushed garlic
2 green chillies, chopped
1 medium onion, finely chopped
200g chicken mince
6 pepperdews
15ml Snowflake Cake Flour
50ml fresh dhania, finely chopped
30ml tikka spice

Preheat oven to 2000C
• Coat a baking sheet with non-stick cooking spray
• Heat oil in a saucepan. Add garlic, chili, onion and chicken; braise till cooked through
• Add all other ingredients and keep stirring to avoid mixture sticking to the bottom of the pan; mixture must be dry resembling breadcrumbs.
• Remove from heat and allow to cool
• To assemble, roll out pastry on a lightly floured surface to a 25x35cm rectangle. Divide lengthwise into 3 pieces, without cutting through the pastry
• Spread filling over the two outer edges, leaving the center unfilled
• Roll each edge towards the center like a swiss roll. Brush insides of pastry with beaten egg and press firmly together
• Brush outside of the entire pastry roll and roll sesame seeds, working gently.
• Allow to rest in the fridge for 30mins
• After resting, cut pastry roll into 1cm slices
• Neaten palmiers and place cut side down on a baking sheet
• Bake for 12-15minute or until golden

Courtesy of Shanaaz Parker

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