Name: Sweet chilli chicken puffs
Cook time: 20 min
Total time: 20 min
Ingredients: 500 gram chicken mince; 2 tablespoon sweet chilli sauce; 4 green shallots, thinly sliced; 2 tablespoon continental (flat leaf) parsley, finely chopped; 3 (sheets) puff pastry sheets, partially thawed; 1 egg, beaten

Ingredients

500 gram chicken mince

2 tablespoon sweet chilli sauce

4 green shallots, thinly sliced

2 tablespoon continental (flat leaf) parsley, finely chopped

3 (sheets) puff pastry sheets, partially thawed

1 egg, beaten

Method

1.Place mince, sweet chilli sauce, shallots and parsley in a large bowl and mix with clean hands until ingredients are well combined.

2.Cut pastry sheets into 3 even strips. Spoon ¼-cup quantities of chicken mixture evenly along one long side of each pastry strip, then brush opposite side with beaten egg. Roll up pastry strips to enclose chicken filling and form long rolls. Brush rolls with beaten egg and cut each one into 4 even pieces. Place rolls about 3cm apart on lightly greased oven trays.

3.Bake in a 220°C (200°C fan-forced) preheated oven for 20 minutes until golden brown. Serve chicken puffs with extra sweet chilli sauce.

Chicken puffs should not be reheated more than once. Puffs can be baked several hours ahead. Cool slightly then refrigerate. Reheat thoroughly in a 160°C preheated oven just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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