Spiced chicken & kumara rolls
READY IN 55 minutes plus chilling time MAKES 30 rolls
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.