Spiced chicken & ku­mara rolls

READY IN 55 min­utes plus chill­ing time MAKES 30 rolls

Taste - - Eat Champagne Brunch -

1 cup roughly mashed cooked golden ku­mara 500g chicken mince 1 Tbsp chopped fresh thyme or sage 2 Tbsp olive oil 1 onion, finely chopped 1 large clove gar­lic, finely chopped 1 tsp cumin seeds 1 tsp ground co­rian­der 1 tsp cel­ery salt 4 sheets ready-rolled flaky pas­try 1 egg mixed with 2 Tbsp milk 2 Tbsp black sesame seeds Pesto and mi­cro greens, to serve

1 Place the cooked ku­mara, chicken mince and thyme in a large bowl and set aside. Heat the olive oil in a medium saucepan over medium heat and sauté onion, gar­lic, cumin seeds, co­rian­der and cel­ery salt for 2-3 min­utes un­til soft and fra­grant. 2 Cool for 5 min­utes then com­bine with the chicken and ku­mara mix­ture. Roughly di­vide the mix­ture into six por­tions. 3 Place pas­try sheets on a clean sur­face and cut a third off each sheet and re­serve. 4 Take one por­tion of chicken fill­ing and shape into a log to fit along one of the long edges of 1 large pas­try sheet. 5 Brush the other long edge of pas­try sheet with the egg mix­ture and roll over to seal in the fill­ing. Trans­fer to a tray and chill in the fridge. Re­peat with the re­main­ing large sheets. 6 Lightly roll to­gether the re­served sheets of pas­try to make two more large pas­try sheets and pre­pare with re­main­ing fill­ing as be­fore. 7 Brush the tops of all the rolls with the egg mix­ture and sprin­kle with the sesame seeds then re­turn rolls to fridge for at least 30 min­utes. 8 Pre­heat oven to 185°C fan­bake. Cut each roll into ap­prox­i­mately five pieces and place on lined bak­ing trays (you will prob­a­bly need two). Place trays in oven and bake for 25-30 min­utes or un­til golden and cooked through. Serve warm with pesto and mi­cro greens.

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