Curried Chicken Rolls
2 tsp canola oil
1 medium onion, finely chopped
1 small clove garlic, crushed
2 tsp mild curry paste
1 1/2 tbsp lemon juice
455g/1 lb minced chicken meat
3 tbsp dried breadcrumbs
1/2 tsp salt
1/2 tsp pepper
2 tbsp chopped fresh coriander
2 sheets frozen puff pastry
1 tbsp milk for glazing
1 tbsp sesame seeds
1. Heat the oil in a small pan, add the onion and garlic and fry until onion is soft. Stir in the curry paste and cook a little. Add the lemon juice and stir to mix.
Set aside.
Combine the minced chicken, breadcrumbs, salt, pepper and coriander and add the onion/curry mixture. Mix well.
2. Place a thawed sheet of puff pastry on a work surface and cut in half across the centre. Pile 1/4 of the meat mixture in a thick 1 1/2 cm / 1/2 in wide strip along the centre of the strip. Brush the exposed pastry at the back with water, lift the front strip of pastry over the filling and roll to rest onto the back strip. Press lightly to seal. Cut the roll into 4-5 equal portions. Repeat with the second half and then with the second sheet. Glaze with milk and sprinkle with sesame seeds. Place onto a flat baking tray.
3. Cook in a preheated hot oven for 10 minutes, reduce heat to 180°C/350°F/Gas 4 and continue cooking for 15 minutes until golden brown. Serve hot as finger food.