Spicy Baked Chicken Keema Rolls
Ingredients
- 2 packs ready rolled puff pastry
- 4 to 5 tablespoons oil
- 1 large diced onion
- 1.5 teaspoons salt
- 1 kilogram chicken or lamb or mutton mince
- 2 tablespoons ginger garlic paste
- 4 teaspoons chilli flakes (use less if preferred)
- 4 teaspoons curry powder
- 3/4 teaspoon ground white pepper
- 3/4 teaspoon Indian five spice
- 1 diced bell pepper
- 3/4 cup mayonnaise or soft cheese
- 3 teaspoons chopped dill
- 1 egg for eggwash
Preparation
In a pan, heat the oil and sauté the diced onion with salt for a few minutes.
Add the mince, ginger garlic paste, and chilli flakes, and cook until the chicken turns white completely, stirring continuously.
Add the curry powder, ground white pepper, Indian five spice, and diced bell pepper.
Continue stirring and cook uncovered until all moisture evaporates and the filling is almost dry.
Remove from heat and let the mixture cool.
Add mayonnaise and chopped dill, and mix well.
Divide the keema mixture into 4 portions.
Take one sheet of puff pastry and cut it in half lengthwise.
Place one-quarter of the filling along the middle of each half and shape it with your hands.
Eggwash one side of each rectangle.
Fold the side without eggwash over the filling, then the other side to form a log.
Chill for 10 minutes.
Flip the sealed edge to the bottom and cut each log into 16 pieces or 12 for larger rolls, then eggwash the rolls.
Freeze the rolls on a tray until hard, then transfer to a zip lock bag.
Reuse the greaseproof paper from the puff pastry for baking if desired.
To cook, bake from frozen in an oven at 190°C or gas mark 5 until puffy and golden, about 15 to 20 minutes.
Enjoy hot or cold.
Tips
This recipe works with chicken or lamb mince.
The filling does not fall out once baked due to the mayonnaise or soft cheese that holds it together.
These rolls are perfect for parties and gatherings.
