Chicken Keema Rolls with Chicken Mayo & Dill Filling
Ingredients
- 2 - 3 packs of rolled puff pastry
- 4 - 5 tbsp oil
- 1 diced onion
- 1.5 tsp salt
- 1kg chicken mince/keema
- 2 tbsp ginger garlic paste
- 4 tsp chilli flakes (use less if you want it less spicy)
- 4 tsp curry powder
- 3/4 tsp ground white pepper
- 3/4 tsp Indian five spice
- 1 diced bell pepper
- 3/4 cup mayonnaise OR sour cream
- 3 tsp chopped dill
- 2 packs puff pastry
- 1 egg for eggwash
Preparation
In a pan, heat the oil and sauté the diced onion + salt for a few minutes. Next, add the chicken mince, ginger garlic paste, and chilli flakes. Cook until the chicken turns white, stirring continuously.
Once the chicken turns white, add curry powder, ground white pepper, Indian five spice, and bell pepper. Cook uncovered until the moisture evaporates and the filling is almost dry. Keep stirring to prevent burning. Remove from heat and let it cool.
Add mayonnaise and chopped dill to the cooled filling, and mix well.
Take 1 sheet of puff pastry and cut it in half lengthwise. Brush one side of each rectangle with egg wash. Place the filling along the middle of each half. Fold the pastry's side without egg wash over the filling, roll it until the pastry edge meets the egg-washed side, creating a long log with the sealed edge at the bottom. Chill for 10 minutes, lightly score the top, cut each log into 12 pieces, and eggwash the rolls. Freeze for storage.
To cook, bake the rolls in an oven at 190°C (gas mark 5) until they become puffy and golden. Serve hot or cold.