Tuesday, 8 November 2016

Chicken, Mushroom and Peppadew Palmiers

500g ready puff pastry
1 egg, lightly beaten sesame seeds, for rolling
15ml cooking oil
10ml crushed garlic
2 green chillies, chopped
1 medium onion, finely chopped
200g chicken mince
200g mushrooms, finely chopped
6 peppadews, finely chopped
15ml cake flour
50ml fresh dhania, finely chopped
30ml chicken spice

Coat a baking sheet with non-stick cooking spray.
Heat oil in a saucepan.
Add garlic, chillies, onion and chicken, and braise till cooked through.
Add all other ingredients and keep stirring to prevent mixture sticking to the bottom of the pan.
Mixture must be dry and resemble fine breadcrumbs.
Remove from heat and allow to cool.

To assemble:
Roll out pastry on a lightly floured surface to a 25 x 35cm rectangle.
Divide lengthwise into 3 pieces, without cutting through the pastry.
Spread filling over the two outer edges, leaving the centre unfilled.
Roll each edge towards the centre like a Swiss roll.
Brush insides of pastry with beaten egg and press firmly together.
Brush outside of the entire pastry roll with beaten egg and roll in sesame seeds, working gently.
Allow to rest in the fridge for 30 minutes.
Preheat oven to 200˚C.

Cut pastry roll into 1cm slices.
Neaten palmiers and place cut side down on baking sheet.
Bake for 12 – 15 minutes or until golden. Serve with a tangy dip. Makes 15

by Shahnaaz Parker

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