Ingredients
- 4000 g Chicken Mince
- 2.5 kg Pampas Frozen Dispenser Roll Butter Puff Pastry
- 5 g Salt and Pepper
- 80 g Fresh Coriander
- 600 g Onion
- 700 g Carrot
- 700 g Cabbage
- 1 each Egg
Method
Step 1
Finely slice the onion, grate the carrots, chop the coriander and shred the cabbage. Preheat the oven to 180 degrees
Step 2
Combine the onion, carrot and coriander and mix in a large bowl with the chicken mince. Season well.
Step 3
Break an egg and to create an egg wash for the pastry, lay the chicken mix onto the pastry roll evenly, in a tube form, leaving approximately 1cm from the shortest surface.
Step 4
Brush the pastry with the egg was on the longer side and fold the pastry over – keep firm while rolling to make a tight log.
Step 5
Cut into serve sizes of 12 cm, or smaller for a snackable serving. Give the roll a number of fork pricks and brush the outside of the rolls with the egg wash.
Step 6
Bake in a moderate oven at 180 degrees until golden brown and cooked through (20-25, depending on size).
