SPICY CHICKEN PUFFS WITH PONZU DIPPING SAUCE
SERVES 8 (MAKES 24) PREP 30 MINUTES (PLUS 10 MINUTES
COOLING) COOK 25 MINUTES YOU’LL NEED AN 8CM ROUND CUTTER
FOR THIS RECIPE.
2 teaspoons sesame oil 250g chicken mince 1cm piece fresh ginger, finely grated 1 small garlic clove, crushed 1 green onion, finely chopped ¼ long red chilli, finely chopped 1½ tablespoons Obento Ponzu Sauce 1 tablespoon sweet chilli sauce 2 teaspoons fish sauce 1 tablespoon finely chopped fresh coriander leaves, plus extra sprigs to serve 3 sheets frozen puff pastry, partially thawed 1 egg, lightly beaten 1 tablespoon sesame seeds Ponzu Dipping Sauce ½ cup Obento Ponzu Sauce 2 green onions, thinly sliced ¾ long red chilli, finely chopped 2 teaspoons sesame oil 2 teaspoons fish sauce
1 Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry mince, breaking up lumps with a wooden spoon, for 2 to 3 minutes or until lightly browned. Add ginger, garlic, onion and chilli. Stir-fry for 2 minutes. Add sauces and coriander. Stir-fry for 1 minute or until heated through. Cool for 10 minutes. 2 Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper. 3 Using an 8cm round cutter, cut 8 rounds from each pastry sheet. Place 2 teaspoons chicken mixture in the centre of each round. Fold in half to enclose filling and make a crescent shape. Pinch and pleat edges together to seal. Place crescents, standing upright, on prepared trays. Brush lightly with egg. Sprinkle with sesame seeds. Bake for 14 to 16 minutes or until pastry is golden. 4 Meanwhile, make Ponzu Dipping Sauce Combine all ingredients in a small bowl. Serve chicken puffs with dipping sauce and extra coriander sprigs. NUTRITION: (per serve) 1155kj; 13.2g fat; 5.1g sat fat; 13.5g protein; 25.1g carbs; 1.2g fibre; 58mg chol; 1739mg sodium.